Constraint Kitchen

Ingredients

• 0.75 cup red lentils
• 1 can crushed tomatoes
• 1 whole carrot
• 2 clove garlic
• 300 g pasta

Substitutions

• Use passata instead of crushed tomatoes.
• Stir in cream or butter if a richer sauce is wanted.

Steps

1. Simmer lentils, tomatoes, carrot, garlic, and water until everything is very soft.
2. Blend until smooth.
3. Serve over cooked pasta.

Storage and reheating

Storage: Sauce keeps 4 days in the fridge or 2 months frozen.

Reheating: Reheat gently and thin with water if needed.