Red Lentil Tomato Pasta Sauce

• 分量: Servings 10
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

4 tbsps unsalted butter

1 medium onion chopped

1 tsp salt + more to taste

28 oz canned whole tomatoes

1 cup dry red lentils rinsed and sorted

3 cups water

optional 2~3 fresh sprigs of thyme

heavy cream

grated parmesan cheese

手順

In a large pot, melt butter. Add onion and a teaspoon of salt. Cook the onion until it is soft and translucent.

Add tomatoes, lentils, water, and thyme. Bring to a boil and then reduce heat to medium-low. Simmer for about 20 minutes until lentils are soft.

Discard the thyme. Puree the sauce either using an immersion blender or a high-speed blender. (If using a high-speed blender, make sure to cool down the sauce before blending. A high-speed blender will result in a creamier texture.) Mix in more salt to taste.

At this point, you can divide the sauce into single servings and freeze for later. (Heavy cream and cheese do not freeze well, so add it to the pasta right before serving.)

When serving, cook pasta al dente. (Drain the pasta 2 minutes prior to the suggested cooking time on the package.) Add pasta to the sauce and cook for another minute or two while tossing. Add a dash of heavy cream if desired. Top with grated parmesan cheese before serving.