Lentil and tomato sauce

Ingredients

• 250 g cooked lentils
• 280 ml water
• 280 ml strained crushed tomatoes (the juice)
• 1 onion
• 1 teaspoon salt
• 2 dozen peppercorns
• A pinch of herbes de Provence
• 15 g all-purpose flour
• 15 g vegan butter

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
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• What to use instead of vegan butter
• What to use instead of black pepper
• What to use instead of canned tomatoes

Instructions

1. Simmer the lentils in the water with the peppercorns, herbs and sliced onion for about 20 minutes.
2. Add the tomato juice and salt and cook for 20 more minutes.
3. Strain it and thicken it with the flour and vegan butter mixed together. Use the leftover lentils for sausages or savory pies.

Nutrition facts

Approximate, per serving (about 249 g). Calculated with data from USDA FoodData Central.