Thursday, November 29, 2012
Red Lentil and Roasted Tomato Pasta
This is one of my first attempts at making a tomato-based pasta sauce from scratch, and the lentils were a delicious and nutritious addition to the meal! This sauce does take a little bit of time as you have to wait for the tomatoes and peppers to roast in the oven, but it is well worth the wait. The recipe comes from The Naked Kitchen, but I have modified it slightly as I found it needed some more spices and flavor. I added some spices that you may typically find in a tomato sauce - basil, oregano, thyme and rosemary. I omitted the bay leaf and parsley that was originally found in the recipe. Feel free to use whatever spices you enjoy!
I used a whole box of whole grain macaroni pasta - feel free to use your favourite shape of noodle for this one. I found the amount of sauce perfectly covered all of the pasta.
3-4 cups cherry tomatoes
2 bell peppers (I used yellow ones), halved with stems and seeds removed
2 tbsp olive oil, divided
1/2 red onion, diced
5 cloves garlic, minced
1 tsp sea salt
1/2 tsp ground black pepper
1/4 cup red wine
1 cup red lentils
2 cups water
1/2 tsp each - basil, oregano, thyme, rosemary
1. Preheat the oven to 350 degrees. Toss the tomatoes and peppers in 1 tbsp of olive oil. Place the on a baking sheet and roast in the oven for 30-40 minutes.
2. Place them in a food processor and blend for a minute.
3. Saute the onion and garlic in remaining olive oil. Add salt and pepper and saute for one minutes longer.
4. Carefully add red wine and simmer for a couple more minutes.
5. Add the lentils, water, tomato mixture, and spices. Cover and reduce heat to low. Cook for 25 minutes or until lentils are soft and tender. Serve.
We also made this great side salad to serve with the pasta! It has dandelion greens, lettuce, radicchio, cucumber, onions, peppers, beets, and vegan croutons.