Kicking anti- inflammatory eating goals
Vegetarian lentil pasta sauce (serves 4)
1 large brown onion
2 cloves of garlic
4 sprigs rosemary
1 small bunch thyme
½ bunch basil
1 large zucchini
2 large tins of crushed tomatoes
½ cup red wine
1 spoon brown sugar
75-100g pasta per person
Extra virgin olive oil
2 tins of brown lentils (well washed)
Parmesan cheese (optional)
4 handfuls of fresh baby spinach (optional)
Finely chopped onion and garlic (or chop finely in food processor), cooked on a low heat in 1-2 teaspoons of extra virgin olive oil until onion is soft with the fresh or dried rosemary and thyme.
Add chopped mushrooms and chopped or grated zucchini and cook for a couple of minutes.
Add tomatoes (plus a little brown sugar to balance the flavour and you could add a splash of red wine).
Add grated carrot and fresh basil.
Simmer sauce for 5-10 minutes. You can use a stick blender to make the sauce smoother if you prefer or leave it chunky.
Wash a tin of brown lentils well.
Add to sauce and cook for a few minutes until they are heated well (above 65 degrees).
Serve on top of your pasta with some parmesan cheese and a handful of baby spinach.