Ingredients
Ingredients (use vegan versions):
- Large handful brown/green lentils
- dry cider
- veggie stock (either home-made or a cube)
- tin tomatoes
- tomato puree
- chopped onion
- crushed garlic
- dried bazil
1. Fry the onion and garlic in a little olive oil until soft. (in a large pot)
2. Add the basil and lentils and stir around.
3. Add the stock, cider, tomatoes and tomato puree, and bring to the boil.
4. Simmer until the lentils start to fall apart and the mixture is a thick sauce. (about 45 mins).
Serve over spaghetti or other pasta, with a sprinkling of dairy free parmesan.
Just experiment with amounts of stock/cider. I like lots of cider! The lentils will take quite a bit of liquid, you may need to keep adding more.
Serves: 2
Preparation time: 1 hour