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Lentil pasta sauce

Oh man I’m beat today after a day of biking the whole family, bread baking, cleaning, grocery shopping and off course, playing.  James is taking a yoga course four Sunday in a row so me and the kids are on our own for the afternoon and normally that’s something I’m looking forward to but today I was so tired that when Noah napped I started a movie for Bella and I sat down and enjoyed the silence with a cup of green tea. I just made a princess dress out of scarfs before for Bella and now she is painting next to me while I get a chance to blog.

The best table mate who is trying to figure out how to spell Shrek:)
The fruit of my labor today, two kinds of sourdough bread

Lunch was pasta per request from hubby who wanted something that would keep him full without weighing him down for yoga. I made a lentil pasta sauce with tons of wonderful vegetables in a rich tomato sauce served over whole wheat rigatoni and steamed broccoli.

The perfect well balanced meal with vegetables, slow carbohydrates and protein

1 tbs olive oil
1 large garlic clove, grated
1 medium carrot, peeled and grated
1/2 cup grated celeriac
1/2 cup grated green cabbage
1/2 cup green olives, minced
1/2 cup red lentils, rinsed
2/3 cup vegetable stock
1 can fire roasted diced tomatoes
1 tbs honey or agave nectar
Herb salt to taste
1 tsp chili powder
1/4 cup sour cream or cream ( I used mimic cream)
A couple of fresh basil leafs, torn

Heat oil in a wok or large skillet on medium heat. Saute garlic for 30 seconds. Add carrots, celeriac, cabbage and olive and cook for a few minutes. Add lentils, stock, canned tomatoes, honey or agave, chili powder and herb salt. Stir and bring to a boil. Cook for 10 minutes and then reduce heat to a simmer for 5 minutes. Add cream and blend carefully and reheat. Sprinkle basil leafs over before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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