Ingredients

The following ingredients have 8 Servings
  • 1/2 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrot
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped onion
  • 4 to 5 cloves garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seed
  • 1 cup red lentils
  • 28 ounce can of good quality tomatoes, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 to 4 cups water
  • 1/2 cup chopped parsley
  • 5 or 6 leaves sliced fresh basil
  • Cooked pasta
  • Extra virgin olive oil for drizzling over each serving ( optional )

Instruction

  • Place the celery, carrot, onion, bell pepper and garlic in the bowl of a food processor and pulse until the mixture is pretty finely ground ( like a sofrito ).
  • In a 4 to 5 quart pot heat the olive oil, add the processed mixture with the crushed red pepper, basil, oregano and fennel seed and saute for a few minutes until soft and fragrant.
  • Add the tomatoes and lentils and stir.
  • Add the salt and pepper and 3 cups of the water, bring up to the boil and then simmer for about 30 minutes, stirring occasionally.
  • If after the 30 minutes the sauce seems too thick, add another cup of water and continue to simmer another 10 to 15 minutes.
  • If you like, blend the mixture a little with an immersion blender, just enough to thicken the sauce.
  • Stir in the parsley and fresh basil just before serving over cooked pasta.
  • NOTE: Blend until smooth for a smooth marinara sauce or add broth and veggies for an easy gazpacho or soup.