This is adapted from the Commie Chef column of the Morning Star, published on the occasion of the 137th Durham Miners' Gala, 8th July 2023. The ingredients with a % next to them are my addition. The original writer suggested that this be eaten with spaghetti, but I found that a portion of brown rice or non-spaghetti pasta works just as well.
Serves four.
- 1 large onion, chopped
- 2 cloves garlic, crushed or grated
- 1 medium carrot, scrubbed and diced
- 110 g green or brown lentils, soaked in water for 24 hours in the fridge and drained
- 0.5 can chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp paprika, I used smoked paprika.
- 2 tbsp vegetable oil
- 1 to_taste salt and black pepper
- 1 tsp Marigold swiss bouillon powder, %
- 0.25 tsp cayenne pepper, %
- 250 ml water
- If you are making rice, start it, then wait ten or so minutes. Refer to the packaging or your rice cooker for portion size.
- Soften the onion on medium heat in the oil. Don't let it go brown. A heavy-bottomed pan or stove-friendly casserole dish will make this easier.
- Add the garlic and fry for another minute, then add the carrot, tomatoes, tomato puree, paprika, cayenne pepper, bouillon, and lentils.
- Cover with the water and bring to the boil, then reduce to a simmer.
- If you are making pasta, start it now. Refer to the packaging for portion size and cooking technique.
- Stir the sauce at intervals for twenty minutes, otherwise the lentils will weld to the bottom of the pan. Add salt and pepper to taste.
tags: vegan
author: The Commie Chef