Tuesday, June 19, 2007

Lentil Pasta

Today was a big day for me. Sometimes, before big days, I get ever so slightly over worried. So I usually make myself something vegetarian and low in fat to make easier on my stomach.

But this pasta sauce I made yesterday was so delightful I will probably make it even on days I am not worried. I wasn't going to blog about it, but then I decided I didn't want to forget how I did it.

Vegetarian Pasta Sauce
(this is about 3 servings)

For the lentils:
1/4 cup green lentils
1 bay leaf
1 clove garlic

For the sauce:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 zucchini, quartered and sliced
1/2 red pepper, chopped
1 tsp oregano
1 1/2 cups tomato sauce
salt and pepper

1. To cook the lentils, cover the lentils in water, adding bay leave and garlic clove. I usually crush the garlic with the side of my knife a bit. Simmer for 30-45 min until lentils are tender, adding more water if necessary. Drain.
2. Meanwhile, fry onion in olive oil. When onion is softened, add garlic and fry one more minute, then add remaining vegetables. I tossed some salt on them at this point. Cook about 10 mins, stirring occasionally until they are soft.
3. Add vegetables, tomato sauce and oregano to drained lentils and bring to a simmer, adding a little salt and pepper to taste.


Gretchen said...

This sounds yummy! I love your site. I check in every couple of days to see if you've made anything lately to post about. It inspires me to get off my duff and cook!

laura dot said...

Gretchen, it's so nice to hear you like my site. Your comment really made my day.

I have been baking a few things recently. But I probably won't post about it until tomorrow because the pictures are on Paul's camera.