Creamy Carrot & Lentil Pasta Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 158.8
- Total Fat: 6.3 g
- Cholesterol: 4.0 mg
- Sodium: 244.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.6 g
- Protein: 7.7 g
View full nutritional breakdown of Creamy Carrot & Lentil Pasta Sauce calories by ingredient
Introduction
Creamy but healthy, and full of nourishment. Creamy but healthy, and full of nourishment.Number of Servings: 4
Ingredients
-
0.6 cup red lentils
1 medium onion, chopped finely
1 stalk celery, chopped finely
2 tbsp Bragg Apple Cider Vinegar
1.5 medium Carrots, raw, finely grated
1 red hot chili pepper, chopped
2 cloves garlic, chopped
3 tbsp tomato puree
250 grams chopped tomatoes tinned
50 grams creme fraiche 34%
half a vegetable stock cube
dash of Worcestershire sauce
1.5 tsp dried oregano
1 tsp dried thyme
1 tsp thyme, fresh
1 tsp turmeric, ground
1 tsp ground black pepper
4 tbsp Parmesan Cheese, grated to serve
Directions
Prep the vegetables.
Rinse the lentils and cook them, then set aside.
In a large saucepan, bring a little bit of water to a boil and add 1 tbsp vinegar. Add the onions and celery. If the water evaporates, add enough just so that the vegetables don't cook dry and burn.
Cook for a few minutes until they are a little tranclucent and the onion has lost some pungency. Then add the chili, garlic and stir.
Add tomato paste and let that cook a minute or so. Add the stock cube and spices.
Next add chopped tomatoes and the cooked lentils, a dash of Worcestershire sauce, the remaining tbsp vinegar, and simmer until the tomatoes are cooked and flavors come together, 5-10 minutes. Then add in the creme fraiche, season to taste and serve over wholewheat pasta, grated Parmesan cheese on top.
Serving Size: 4 regular portions
Number of Servings: 4
Recipe submitted by SparkPeople user NEAWEM.
Rinse the lentils and cook them, then set aside.
In a large saucepan, bring a little bit of water to a boil and add 1 tbsp vinegar. Add the onions and celery. If the water evaporates, add enough just so that the vegetables don't cook dry and burn.
Cook for a few minutes until they are a little tranclucent and the onion has lost some pungency. Then add the chili, garlic and stir.
Add tomato paste and let that cook a minute or so. Add the stock cube and spices.
Next add chopped tomatoes and the cooked lentils, a dash of Worcestershire sauce, the remaining tbsp vinegar, and simmer until the tomatoes are cooked and flavors come together, 5-10 minutes. Then add in the creme fraiche, season to taste and serve over wholewheat pasta, grated Parmesan cheese on top.
Serving Size: 4 regular portions
Number of Servings: 4
Recipe submitted by SparkPeople user NEAWEM.