Lentil Sauce

Per portion: Energy - 204 Kcals Total Fat - Low Saturated Fat - Low

175g/ 6oz red lentils

425ml/ 3/4 pint Vegetable Stock or water

1 dsp olive oil

1 medium onion, finely chopped

1 garlic clove, chopped

one 400g/ 14 oz can chopped tomatoes (with liquid)

25ml/ 1 fl oz red wine

1 tbsp lemon juice

1 level tsp five-spice powder

Simmer the lentils in the stock or water until they are very soft (about 45 minutes). Meanwhile, heat the oil in a medium heavy-based non-stick saucepan and stir-fry the onion for a few minutes until soft, adding a dash of water if it gets too dry.

Add the garlic and stir that for a minute. Add the rest of the ingredients, including the lentil mixture. Simmer for 15 minutes. Put throught the blender, or leave unblended for a coarser sauce. Ideal over pasta.

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