Mmm, Carbs – Tomato Lentil Sauce

Red bell peppers have been on sale at my local grocery store on and off for months. I have no idea why, but I try not to question gift horses in the mouth (which, by the way, is a saying that never made sense to me). Instead, I eat as many of these horses… I mean peppers, as I can fit into recipes.

Tomato Lentil Sauce

Red bell peppers can be great in sauces and I was in a serious carb mood; hence today’s recipe. The paprika is subtle (you know me and spices. add more if you’d like) and the tomatoes work surprisingly well with the lentils. This dish is nice and simple because you really just throw ingredients in the respective pots and stir occasionally. As usual, let us know what you think.

Spaghetti with Tomato Lentil Sauce

Tomato Lentil Sauce
1 tablespoon butter
2 tablespoons olive oil
2 large onions; chopped
2 carrots; diced
1 red bell pepper; diced
2 garlic cloves; minced

1 cup lentils
1 15oz can diced tomatoes
1 1/2 teaspoons paprika
1/4 red pepper flakes
1/4 teaspoon salt

Sweat the onions, carrots, bell pepper and garlic cloves in the butter and oil until really soft; approximately 20 minutes. While sweating, cook the lentils. When the vegetables are ready, add the lentils, tomatoes, paprika, red pepper flakes and salt. Simmer for an additional 10 minutes. Serve with a pasta of your choice (I recommend spaghetti). Enjoy.

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