1 C dried lentils, soaked for a few hours (this will roughly double the volume) 1T extra virgin olive oil 1/4 medium yellow onion, diced 1 big clove of garlic, minced 1 T dried rosemary (and/or other herbs) 1 large carrot, halved and chopped
1/4 C red pepper, diced
1/3 C water 1 T apple cider vinegar 1 C tomato sauce salt and pepper, to taste
1. First prep your lentils: Soak dried lentils for a few hours before cooking. This makes the cooking process take about half the time! 2. Heat your olive oil in a sauce pan, and brown your your onions and garlic for about 4-5 minutes. 3. Still over medium-high head, add in your rosemary, carrots and pepper. Cook and stir for about another 3 minutes. 4. Now add in the lentils and water and let them cook for 5 minutes, making sure the water doesn't run out. 5. Bring down to medium heat, and add the tomato sauce and apple cider vinegar. Cook until the lentils are soft, about another 10 minutes. 6. Finally, bring the heat down to low and let all the flavours seep in for a few minutes, seasoning with salt and pepper to taste! 7. Serve over pasta of your choice (I suggest an organic brown rice pasta)! And enjoy!