Oy. In my endeavours to brave the wonderful world of lentils, I thought I'd make an Argentinian dish called pastel de papa (literally potato pie). But then I remembered that it calls for eggs. I don't eat eggs. And red peppers, which I feel very strongly against. And green olives. Didn't have any...
However, I did have onion, lentils, carrots and peas - so I thought I'd make a shepherd's pie instead. Thing is, I've never made a shepherd's pie. As my lentils were already cooking away, I scrambled to find a recipe and started making it whilst simultaneously trying to figure out the vegan modifications. And that's when I misread 1tsp of tomato paste for 1 can of crushed tomatoes. After much multi-lingual cursing and a few threats of ordering thai take-away, I decided to make what I know. Pasta.
So I drained my lentils, threw in some courgettes, italian herbs and wine in with the tomatoes and carrots and that folks, is when the magic started. What resulted in the end was a sauce so rich and thick, so flavourful, so filling that it won the husband seal of approval in no time!
This just goes to show, sometimes a near-disaster can lead to an amazeballs new recipes. Yeah, that's right, I said amazeballs. That's how amazeballs the recipe is. BOOM.
|Why yes, those are my stripy pink socks!|
1 small yellow onion
2 tbsp extra virgin olive oil
3-4 garlic cloves, crushed
1 tsp of each: oregano, basil and rosemary
Salt, to taste
Few splashes of red wine (or whatever is currently in your glass)
1 can organic diced tomatoes
1/4 can of water
2 carrots, roughly chopped
1 courgette, roughly chopped
1/2 cup lentils
Pinch of sugar
Dash of nutmeg
In a heated pot, add the oil and onions. Cook on medium heat for a few minutes, or until the onion is translucent. Add garlic and cook for 1 minute, being careful not to let it brown! Add the wine and cook for another minute. Now add the herbs, salt, tomatoes and water. Stir and add lentils, carrots, courgette, sugar and nutmeg. Turn the heat down to medium-low and let simmer for 20-25 minutes. In the meantime, drink some wine, cook your pasta and serve when the lentils are tender but not mushy.
Bon appetit! x