Rosemary infused red lentil pasta sauce

Another using-up-any-leftovers dish that turned out really delicious. I just felt like eating something flavoured with rosemary and my family wanted to eat pasta, so I threw together something.


6 garlic cloves, chopped
1 red onion, chopped
1 green pepper, cut into small cubes
3 carrots, cut into small cubes
1 thumb-sized piece of celeriac, cut into small cubes
4 ripe tomatoes, chopped
1 small twig of rosemary, leaves picked and chopped
200g red lentils, washed

Sauté the onion and garlic until the onion is translucent. Then add the chopped vegetables and the rosemary, cover and cook on a small flame for a couple of minutes. Add the red lentils and roughly double the amount of water. Bring to the boil, cover and simmer for 15 minutes. Add salt and pepper and more water if necessary and simmer for another ten minutes. Serve with your favourite pasta.


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