Another favourite for Avery.

I made a new tomato pasta sauce today from Eat, Drink, Be Vegan. It will definitely be one that I revisit quite often! It was a very simple dinner, so great for weekday nights. I basically just threw some baby spinach on the plate as a side vegetable (um, lazy! lol), and made some garlicky cheese biscuits to go with the pasta.

Lentil Tomato Sauce

1 tbsp olive oil

3 large cloves garlic, minced

3/4 tsp salt

freshly ground black pepper, to taste

3/4 cup dry red lentils

1 1/2 cups water

2 tsp fresh rosemary

1 1/2 tsp dried basil

1/2 tsp agave nectar

1 dry bay leaf

1 tbsp red wine vinegar

In a pot on low heat, add oil, garlic, salt and pepper. Cook 4-5 minutes. Be very careful not to burn the garlic. Rinse the lentils. Add the lentils, tomatoes, water, rosemary, basil, agave nectar and bay leaf. Increase heat and bring to a boil. Once boiling, reduce heat, cover and cook 22-25 minutes until lentils are fully softened. Uncover and simmer 3 minutes to reduce liquid. Stir in vinegar and adjust seasonings. Remove the bay leaf and serve sauce over some cook pasta.