A tomato-rich lentil sauce gives pasta a substantial vegetable topping.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g Speckled Roman tomatoes, chopped
- 400 g cooked lentils
- 1 onion, diced
- 1 carrot, finely diced
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 100 ml water
Method
- Soften onion and carrot in oil over medium heat for 8 minutes.
- Add garlic and oregano for 1 minute, then tomatoes, water and salt. Simmer 15 minutes.
- Stir in lentils and simmer 6 minutes until thick. Serve over separately cooked pasta or polenta.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Speckled Roman Tomato Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
