Carrot and lentil pasta sauce


I missed British summer this year. I was in New York, where it poured with rain almost constantly for the entirety of my visit. There’s a lovely picture I took of Robbie pointing at what we think may have been the Statue of Liberty, although it’s hard to tell through the mist. The man at the foot of the Rockefeller centre pointed up at the thick cloud shrouding the top and told us to give up on getting a view. Ironically, on the days we decided to give up and do things inside, there were suddenly brief periods of sun that we saw through the windows. Don’t get me wrong, I really don’t mind rain. It made the city feel more like home. But now it’s grey and damp in Newcastle and will remain so for the foreseeable future. I think this makes it legitimate for me to make a comforting lentil pasta sauce. The carrots make this sauce bright and cheerful – in fact, it may be the closest thing to real sunlight I have seen today. It is tasty and satisfying. Like most of my lentil-based foods, you cannot identify a single one of the lentils that is in it.


4 carrots, peeled and chopped
250g tomatoes, roughly chopped
1 onion, sliced
2 cloves garlic, crushed
100g lentils
400ml vegetable stock
300g pasta
1 tbsp olive oil
1 tsp oregano
1/4 tsp chilli powder
parmesan, to serve (optional)

Serves 4
Calories: 440
Takes 30 minutes

Stage one: Prep the vegetables. You don’t need to be too careful about doing this because you’ll be blending them later, this is really just to get them to cook faster. On a medium heat in a medium saucepan, cook the onion and garlic in the olive oil for about 3 minutes until the onion is soft. Meanwhile, rinse the lentils.


Stage two: Add in all the remaining ingredients except the pasta, bring to the boil, and then reduce to a simmer and cover. Leave for 15-20 minutes until the vegetables are cooked and the lentils have gone slightly mushy. Meanwhile, cook the pasta in a separate saucepan.

Stage three: When the lentil sauce is cooked, remove it from the heat. Don’t worry that it looks so uninspiring, just blend to the consistency you prefer. Suddenly it is bright and beautiful! Lentils and carrots do that. Season to taste and serve immediately with a sprinkling of parmesan. This is one of those dishes that you wouldn’t think will be nice cold for lunch the next day, but for some reason it is. Just saying.



One response »

  1. I made this tonight and both my husband and I enjoyed. Sadly, the three year old said “it’s not nummy at all”. 😦

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