CORN SPAGHETTI WITH RED LENTILS SAUCE


I call these spaghetti "traditional bolognese", even though red lentils sauce might not be well known. I love this balanced combination of herbs, garlic and tomato sauce. I usually use corn spaghetti to make gluten free meal, but also wheat or any other pasta will work.
Ingrediencie
Corn spaghetti
100 g red lentils
200 – 250 ml tomato sauce
2 Tbsp herbs /basil, thyme, oregano/
1 Tsp sugar /other sweetener/
1 onion
1 – 2 cloves garlic
Olive oil
Salt
Ground black pepper
Postup
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Cook pasta according to package instructions.
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Rinse red lentils. Add lentils and water to a small pot. Bring to boil and cook for 10 – 15 min. Be careful not to overcook it.
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Heat large saucepan over medium heat and add olive oil.
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Once hot, add onion and sauté, stirring frequnetly. Add herbs and sauté.
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Add tomato sauce, pressed garlic, salt, sugar or other sweetener and black pepper.
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Once red lentils cooked, add to saucepan and cook.
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Best when fresh. You can serve with fresh chopped basil.