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BettiBlu's tuna and lentil pasta sauce

updated

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Ingredients for 4 servings:

  • 2 m.-sized onion(s)
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • 2 cans of tomatoes, in pieces
  • 2 cans of tuna, in its own juice
  • 150 g lentils, red
  • 1 tsp, heaped vegetable stock
  • 250 ml water
  • 50 g Gouda, grated
  • salt and pepper
  • oregano

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Sauté the onions and garlic in a little oil until translucent. Add the tomato paste and cook briefly. Deglaze with the canned tomatoes and reduce. Add the lentils, vegetable stock, and water and simmer for about 15 minutes. Drain and shred the tuna, then add it 5 minutes before the end of the cooking time along with the grated cheese. Season to taste, and you have a great pasta sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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