I love a versatile dish that can be used in multiple ways—just like this one! Sun-dried tomatoes add warmth and richness to any tomato dish. Because of their year-round versatility, they're an essential pantry staple for me.
This dish oozes fertility-protective nutrients, especially for you or your partner's swimmers - this dish is bursting with lycopene thanks to the passata and fresh and sundried tomatoes. I have also included some green lentils rich in iron, fibre, B's, magnesium, and zinc. And yes, there's always a herb or two because they count towards your daily plant intake, and this dish wouldn't taste the same without them.
PASTA SAUCE:
Ingredients:
1 cup of organic green lentils, soaked overnight in water and a splash of apple cider vinegar
1 onion
2 cloves of garlic
Drizzle of olive oil for testing
1 jar of sundried tomatoes
1 cup of organic stock
3 large tomatoes
1 cup of organic tomato passata
2 bay leaf
Salt and Pepper
1 tbsps of chopped Parsley
Any cheese - I used a dollop of goat's cheese.
Method:
Dice the onions and mince the garlic; sautee it in a pan with a dash of olive oil until golden.
Add the stock, sundried tomatoes, tomatoes, passata and bay leaves and let the lentils simmer with a lid on for 20 - 30 minutes, adding water if needed. It should be the consistency of a hearty lentil sauce.
Once cooked, enjoy it as a pasta sauce with some parsley and cheese.
SOUP
If you want to make it into a soup, add more water or stock, and enjoy it with some crusty sourdough.
A few things to remember:
Try to get sun-dried tomatoes in olive oil rather than sunflower or rapeseed oil —I got mine from Waitrose.
Any herb goes - if you do not have parsley, use basil or coriander.
Using stock really helps break down the lentils; Freja and Ossa Organic are my go-to's if you cannot home-make them.
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