Pasta with tomato sauce is one of the most popular comfort foods in many parts of the world. Nevertheless,despite its popularity, it has become one of the most controversial foods in recent years. The combination of carbs and gluten together seem to be taboo these days.
For those of us who do still dabble in some carbs and gluten, this is my healthy version of pasta with tomato sauce. Not to worry, still comforting, delicious and hearty. The lentils make a nice substitute for the traditional bolognese sauce. Don’t forget the basil, an essential compliment to the tomato and garlic sauce.
Here is what the spelt looks like when it is cooked.
I love my mason jars. I store my lentils and spelt in mason jars, as well as all my other dry goods.
Recipe: Lentil Pasta Sauce
2-3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large carrot, peeled and diced
2-3 sprigs of fresh thyme
1 bay leaf
700 g jar tomato passata
1/2 cup water, (rinse the passata jar with the water to avoid waste)
sea salt
freshly ground black pepper
a few sprigs of fresh basil
optional: one chopped dried chili, or chili pepper flakes to taste
1/2 cup french dupuy lentils, sorted and rinsed
1 cup of spelt or wheat berries, or pasta of choice
Note: Don’t forget to bring some water to a boil for your pasta or whole-grain. If cooking a whole grain such as wheat berries or spelt berries, be sure to get these cooking a bit before because they take 40-60 minutes.
Cover the lentils with water in a medium saucepan and bring to a boil. Boil on medium for 20 minutes or until cooked, but still a bit firm. Be sure not to overcook. Be careful because different lentils can take different lengths of time to cook. Drain and set aside
Once the lentils are on, heat the olive oil in a large saucepan over medium-low heat. Add the onions, garlic, carrots and thyme. Season with salt and pepper. Sauté for about 5 minutes until onions and carrots have softened.
Add the bay leaf, jar of tomato passata, and water. Stir, lay the cover ajar, and simmer for 25-30 minutes.
Add the lentils to the sauce and stir. Simmer for another 5 minutes. Remove the bay leaf and thyme sprigs.
Tear the fresh basil leaves into the sauce.
Serve pasta and sauce in bowls, with more fresh basil leaves torn into the bowl.