Monday, August 2, 2010

brunch and linner featuring tomatoes and basil

egg sandwich with tomato, basil and mayo

Spinach Spaghetti with Lentil Bolognese Sauce
I've been making this sauce for a long time. I found it in a vegetarian cookbook with gorgeous photos. Almost every recipe in that book is super complicated, but this one became my go-to pasta sauce. It's perfect for a light summer meal, when just thinking about meat makes you sluggish. It's also great for making veggie lasagna and it freezes well.

Lentil Bolognese Sauce
1 cup(s) onion(s)
3 medium carrot(s), grated or chopped, and/or celery or other veggies
1 cup dry red lentils
28 oz canned tomatoes, crushed
4 tbsp canned tomato paste
2 cups chicken or vegetable broth
1 tsp Italian seasoning
3 cloves garlic, minced

1. in a large skillet or stockpot saute onions and veggies in olive oil until onions are translucent
2. add lentils, tomato paste, tomatoes, broth, and spices
3. bring to boil, cover and simmer 30 minutes, or until lentils are soft
4. add garlic and serve

3 comments:

Ivy said...

Oh wow. These look amazing- love the colors!

erin*carly said...

YUMMM. Can you teach me about food photography? I love the way you see.

Val said...

You guys are so sweet. Thanks! I don't feel like I know much about food photography, Erin. I'm just figuring it out as I go along.