Nutrition Facts
4 servings
4
Tomato sauce with small vegetables (for pasta)
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This pasta sauce makes it easy to create a complete and colorful dish that the whole family enjoys. For a balanced meal, all that’s needed is a side of fresh herbs or raw vegetables!
vegetable fondue
1 beautiful shallot
400 fresh vegetables (carrots, zucchini, peppers)
1 herbs (oregano parsley wild garlic)
1 pinch salt
2 olive oil
tomato sauce - coral
100 red lentils
200 Tomato puree
1 ketchup
1 pinch paprika
2 pinches Salt
Pepper
Directions
1
In a small saucepan over low heat, sauté and brown the chopped shallot in oil.
2
Gradually add the finely chopped vegetables: first the carrot, then the other vegetables. Mix as you go.
3
Salt, add the herbs, and let simmer covered until the vegetables are tender.
4
In another pot, add the red lentils to twice their volume of salted water. Bring to a boil, then reduce the heat and let simmer covered for 10 to 15 minutes, until the water is completely absorbed and the lentils are tender (add a little water if necessary).
5
Add the tomato purée, paprika, pepper, and salt. Mix. Turn off the heat as soon as the sauce is hot.
6
To finish, to serve, pour the tomato sauce over the pasta, then add the vegetable fondue on top.
Ingredients
vegetable fondue
1 beautiful shallot
400 fresh vegetables (carrots, zucchini, peppers)
1 herbs (oregano parsley wild garlic)
1 pinch salt
2 olive oil
tomato sauce - coral
100 red lentils
200 Tomato puree
1 ketchup
1 pinch paprika
2 pinches Salt
Pepper
Directions
Directions
1
In a small saucepan over low heat, sauté and brown the chopped shallot in oil.
2
Gradually add the finely chopped vegetables: first the carrot, then the other vegetables. Mix as you go.
3
Salt, add the herbs, and let simmer covered until the vegetables are tender.
4
In another pot, add the red lentils to twice their volume of salted water. Bring to a boil, then reduce the heat and let simmer covered for 10 to 15 minutes, until the water is completely absorbed and the lentils are tender (add a little water if necessary).
5
Add the tomato purée, paprika, pepper, and salt. Mix. Turn off the heat as soon as the sauce is hot.
6
To finish, to serve, pour the tomato sauce over the pasta, then add the vegetable fondue on top.
Notes
-
Philippe
beautiful recipe
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