• Nikki Wagner

Lentils in Tomato Sauce


A good way to use up lots of tomatoes!

Ingredients (these are guestimates as I was was trying to use as much as could fit in the pot, adjust for your needs):

Olive oil 2 large onions 1 whole garlic, peel and dice all cloves Handful of each: rosemary, lemon thyme, oregano 2 handfuls basil 6-8 cups chopped tomatoes 800 g cooked lentils (4cups) 2 pieces preserved lemon Salt to taste Juice of one large lemon

Heat olive oil in large pot, add onions and cook until just browning, add garlic (stir as garlic doesn't burn). Add herbs and tomatoes, bring to a boil, turn down and simmer until reduced (may take several hours).

Add lentils, lemon, lemon juice and salt once tomatoes have taken on a thick consistency. Cook through, taste and adjust as desired.

We sever it with zucchini fritters and yogurt sauce.

This will freeze well or keep for about 5 days in the fridge.

Enjoy - N x


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