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Makes approximately 2 1/2 cups
Ingredients:
- 1Â 1/2 cups water
- 1/3 cup red lentils
- 1 medium choko
- 2 sticks celery
- 2 shallot stalks
- 1/4 cup parsley
- 2 cloves garlic
- 1 tsp citric acid
- 1 Tbsp sugar
- 1 tsp iodised salt
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Method:
- In a saucepan, soak the red lentils in the water for a half hour
- Peel and chop the choko
- Chop the celery, shallots and parsley
- Add all the ingredients to the red lentils and place the saucepan on the stove, cover with the lid, and bring to the boil
- Reduce the heat and simmer for 30 minutes
- Remove from the heat and allow mixture to cool, before blending
- Pour mixture into a food processor and blend until its smooth
Use a required:
- As a spaghetti bolognaise sauce mix
- Stirred through mince meat
- Spread onto a pizza base
- Add a little more liquid if you desire a thinner sauce to use with steak or lamb
Storage:
- In an air-tight container, it will last in the fridge for approximately 2 weeks
- The sauce is suitable to freeze