Lentils with Tomato Sauce

INGREDIENTS:

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  • 1 can of lentils or 2 cups of cooked lentils 

  • One onion finely chopped

  • One teaspoon of cumin

  • Half teaspoon of chili flakes

  • One cup of kalamata olives without the pit 

  • One teaspoon of oregano (fresh or dried)

  • One cup of tomato sauce

  • One teaspoon of nutritional yeast (optional)

  • Salt 

If Using Dry Lentils:

  • 1 cup of dry lentils (soaked overnight)

  • One bay leaf

  • One clove of garlic

  • 2 cups of water

In a saucepan, add the lentils that you soaked overnight, plus the bay leaf, garlic, and water. Simmer over medium heat for about 20 minutes or until the lentils are soft.

PREPARATION:

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  1. Heat the oil in a sauce pan over medium heat. Add chili flakes, cumin, chopped onions. Sauté for about 5 minutes or until the onions are translucent. 

  2. Add the lentils, tomato sauce, chopped olives, and oregano.

  3. Simmer for about 20 minutes at low heat.

Optional: Add nutritional yeast and more salt if needed. Finish with a drizzle of olive oil

This sauce is perfect on pasta, polenta (as pictured), brown rice, or toasted bread. Enjoy! 

Recipe by Erika S. Nichols