The petite red lentil. A phenomenal little pulse. Do you realize that a serving of petite red lentils gives you as much protein as a serving of meat, BUT without the fat, blood sugar spiking, cancer inducing and inflammatory properties of meat?!! Petite red lentils are rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied for two hours or more following a meal. They are rich in folate, potassium, phosphorous, and magnesium. PLUS they are cute. I mean come on…
This sauce is incredibly delicious. It really is a pseudo-marinara sauce that is quite versatile. I served this over raw zucchini noodles with mushrooms, which was so palate pleasing! You can use this as a pizza sauce, pasta sauce, serve it over spaghetti squash, baked potatoes, brown rice…or eat it plain. So satisfying!
1/2 cup yellow onion, chopped fine
1 medium carrot, chopped fine
1/2 cup celery, chopped fine
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 cups vegetable broth
1 cup petite red lentils, rinsed well
Heat a medium saucepan over medium-high heat. Add the onion, carrot, and celery, and cook for 5 – 10 minutes until softened, continually stirring the vegetables to prevent them from sticking. Add in the garlic, thyme, and oregano and cook for one minute. Add in the broth and lentils. Bring everything to a boil. Reduce the heat to a simmer, cover the pot, and let the lentils cook for 20-25 minutes, stirring once or twice during this time. You know the sauce is done by seeing that the lentils lose their shape and literally ‘melt’ into a sauce. Season with salt and pepper and add more broth if you desire a thinner consistency sauce.
(Adapted slightly from Recipe Source: Living Without)