Lentil & Red Pepper Sauce Recipe
This lentil and red pepper sauce is so versatile! Stir into pasta, use as a base for curry or pour over your favourite protein!
Servings: 6 servings (approx 1/2 cup per serving)
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and chopped
- 2 red bell peppers deseeded and chopped
- 2 cloves garlic peeled and minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 100 g (1/2 cup) red lentils
- 480 ml (2 cups) vegetable stock
- 2 tablespoons crème fraiche
Instructions
- Heat the oil in a large saucepan over a medium heat.2 tablespoons olive oil
- Add the onion, peppers, garlic, salt and pepper and fry for 5 minutes, until the onion starts to soften.1 onion, 2 red bell peppers, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add the lentils and stock. Stir together and bring to the boil. Turn down the heat and simmer for 18-20 minutes, until the lentils are tender.100 g (1/2 cup) red lentils, 480 ml (2 cups) vegetable stock
- Turn off the heat and stir through the crème fraiche. If you’d like a smooth sauce, carefully blend, using a hand blender.2 tablespoons crème fraiche
Video
Notes
Storage and reheating
Refrigerate the cooled sauce in a sealed container for up to three days. Alternatively freeze the sauce in single or family-sized portions in a sealed container and defrost in the refrigerator overnight. Reheat in a saucepan until piping hot. Nutritional information is approximate, per serving, based on this recipe making 6 servings.Nutrition
Calories: 132kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 516mg | Fiber: 6g | Sugar: 4g
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