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Jane Houston

Pumpkin and red lentil pasta sauce/puree

5 from 1 vote
GF | VG | DF
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Servings: 6 adults
Course: 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, puree
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup red lentils
  • 3/4 cup bone broth
  • 2 cups roasted pumpkin
  • 3 truss tomatoes large
  • 1 brown onion
  • 3 cloves garlic
  • 1 tsp dried oregano
  • 1 TBSP butter or ghee omit if DF
  • salt and pepper to taste if appropriate
  • 1 TBSP olive oil for cooking
  • 1 tsp apple cider vinegar

Equipment

  •  Blender
  • Small Pot
  • Baking Tray

Method
 

  1. Soak the lentils overnight, or for 6-8 hours, in water and one teaspoon of apple cider vinegar
  2. Preheat the oven to 180 degrees and line a baking tray with baking paper
  3. Cube the pumpkin into equal sized pieces and place on the baking tray. Slice the tomatoes into chunks and place them on the same baking tray. Drizzle with olive oil and bake in the oven for roughly 35 minutes until softened and coloured
  4. Strain the red lentils and rinse well. Set aside
  5. Dice the onion and garlic and place them into a hot pot with olive oil to fry until softened
  6. Add in the roasted pumpkin, tomatoes, soaked lentils, oregano and bone broth and allow them to simmer until the lentils have softened
  7. Blend the sauce/puree, with the butter if using, in a blender until smooth. You may alter the texture by adding extra broth if desired. Season with salt and pepper to taste
  8. Serve with your choice of pulse pasta or as is as a puree

Notes

Able to be frozen? Yes
Serves 6-8 adults as a pasta sauce