Green Lentil and Vegetable Sauce
175g green lentils or 1 x 420g can lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
a good pinch dried mixed herbs, basil or oregano
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g cans chopped tomatoes
1 heaped tbsp tomato purée
300ml vegetable stock (make with a stock cube or bouillon powder)
100g frozen peas
3 tbsp vegetarian pesto
175g mushrooms, wiped and quartered
1 courgette, chopped
salt and freshly ground black pepper to taste
- To make the basic sauce Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.Heat the oil in a large saucepan and fry the onion and garlic together with the dried herbs until the onions are softening.
- Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).
- Add the mushrooms and courgettes and simmer for 5 minutes more.