Lentil Pasta Sauce
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg / 35oz passata
- 150g / 5oz dried red lentils
- 600 ml / 2.5 cups vegetable stock
- 1 tsp oregano
- salt and pepper to taste
Method
- Add the passata, lentils, vegetable stock and oregano to a large saucepan.
- Bring to the boil, cover loosely with a lid and simmer for 15 minutes until the lentils are soft.
- Use either a stick blender or stand blender to blitz the sauce until smooth.
- If the sauce seems a little too thick add some water until it reaches the right consistency.
- Season to taste with salt and pepper (skip this if serving to babies).
- Mix the sauce with cooked pasta and serve immediately.