Simple Lentil & Mediterranean Veg Pasta Sauce

1 October 2014

Simple, tasty, fast food.  I don't often cook pasta, but when I do, I make this sauce, and I use a lovely organic spelt pasta which feels a lot better in my belly than the traditional wheat varieties.  This sauce is also fantastic with jacket potatoes for a warming autumn dinner served up with a crisp green salad, and it will also taste fantastic with any grain you like.   This has been a firm favourite amongst my meat-eating friends and family, in fact, I've never met anyone yet who didn't love this sauce! I hope you'll love it too


A couple of tablespoons high quality olive oil

1 medium carrot grated

2 or 3 peppers in assorted colours, chopped into chunks

1 or 2 courgettes chopped into quarter chunks

1 tin organic tomatoes

2 tablespoons organic tomato puree

basil and oregano to your taste

salt & pepper to taste

1 cup green lentils cooked in water until tender, then drained


  • Put the lentils on to cook, they'll take about 30 minutes or so
  • Gently heat the oil, then add the grated carrot and saute until its softening
  • Add the peppers and courgettes, and continue to saute until the vegetables soften a little
  • Add the tin of chopped tomatoes, tomato puree, herbs and seasoning.  Mix well, and allow to simmer on a low temperature while the lentils are cooking
  • Once the lentils are cooked, drain, rinse, and mix in with the vegetables