Hubby (only somewhat reluctantly) and I have been moving towards eating less and less meat. We’ve drawn a compromise where I will cook meat for him three days a week and he will eat meatless with the rest of us for the remainder of the week.
Working again has put a serious dent in my blogging capacity. Toddler is also missing our cook days so last night we made up a homemade pasta sauce featuring lentils. We get our lentils at the farmer’s market and they are the a beautiful light grey mildly flavoured gem of a lentil. We add them to many meals in place of ground beef.
Boil one cup of lentils in salted water for approximately 30 minutes. Drain and set aside.
To a large pot, I use my cast iron dutch oven, add two tbsp of coconut oil and heat over medium.
Add half a medium chopped onion, two chopped carrots and two chopped celery sticks. Cook over medium heat until tender. Add 1-3 cloves minced garlic and salt and pepper to taste.
After about two minutes add 1 cup red wine. I often freeze red wine that is left over from an opened bottle to add to sauces.
Let the wine reduce a few minutes then add one large can crushed tomatoes and the reserved lentils. Stir, reduce heat to low and let the flavours combine for at least 30 minutes.
Serve over pasta.
Tomato Pasta Sauce
1 cup lentils
2 tbsp coconut oil
1/2 medium chopped onion
2 chopped carrots
2 stalks chopped celery
1- 3 cloves minced garlic
1 cup red wine
1 can crushed tomatoes