I’m so excited to share this wonderful creation – my Red Lentil and Beetroot Pasta Sauce!
As is always the way – this recipe was inspired by my favourite Sri Lankan Red Lentil curry and Cooking 4 K’s Tomatoless Spaghetti Bolognese (click here). I took principles from both and made sure they were suitable for the FailSafe diet (with items in the low to moderate salicyaltes).
When you’re going failsafe you need to avoid certain natural chemicals in food – and tomatoes is one of those foods as it is high in amines. Clearly if you have no issues with amines you can easily keep eating tomatoes! But if you love spaghetti too and really miss it, you’ll be happy to know I use this for pasta, lasagne and pizzas. It is super easy and takes very little time to make compared to normal pasta sauce which needs a good few hours to get the flavour. I make a big batch and put it in the freezer, and I also take it camping because I love that much!
Now this recipe is a great option if you want to eat less meat and more vegies too.
Either way it is a great recipe!
- 1 large sweet potato, diced
- Oil (lug) and 1 tablespoon butter
- 1 large leek (or 2 small), sliced
- 1 clove garlic
- 2 cups red lentils (rinsed well)
- water to cover red lentils (monitor as you go)
- 2 stalks celery, sliced
- 2 large raw beetroots, grated (wear gloves if you don't use a processor)
- Cook your sweet potato cubes - steam/ roast/ microwave (your choice)
- Heat oil and butter
- Add leeks and garlic, stir fry briefly
- Add celery, stir to coat in oil and butter
- Add red lentils and then enough water to cover.
- Cook red lentils keeping an eye on water levels. You'll probably add about 2 cups of water. Lentils take about 15 minutes to cook.
- Add cooked sweet potato and grated beetroot.
- Add salt and you're ready to serve!
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