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Rosée Sauce With Roasted Peppers and Lentils

Rosée Sauce With Roasted Peppers and Lentils

  • Serves about 1.5 l (6 cups)
  • Prep time 15 minutes
  • Cook time 5 hours on low (slow-cooker)

Nutrition facts

Per serving (For 375 ml (1 1/2 cups) of sauce): calories 419; protein 21 g; fat 14 g; carbohydrates 58 g; fibre 8 g; iron 6 mg; calcium 365 mg; sodium 880 mg

Ingredients

  • Tomates étuvées
    1 can (796 ml) of stewed tomatoes
  • poivrons rouges rôtis
    500 g (about 1 lb.) of roasted red peppers, drained
  • lait évaporé
    1 can (354 ml) of evaporated milk
  • lentille rouge
    250 ml (1 cup) of red or pink lentils, dry
  • Ail
    2 cloves of garlic, chopped

Also needed

  • 1 onion, chopped
  • 30 ml (2 tbsp) of oregano, chopped

Steps

  1. Mix all the ingredients in the slow cooker. Season with pepper.
  2. Cover and cook on low for 5 to 6 hours.
  3. Transfer the prepared ingredients to a bowl. Use an immersion blender to blend the ingredients until smooth and creamy.

Chef’s secret

A simple tweak

Dairy products don’t like being cooked for a long time, which is why they are typically added 30 minutes before the dish is finished cooking. There is one product, however, that works wonderfully as a milk or cream substitute in a slow cooker recipe: evaporated milk (or unsweetened condensed milk). Since it’s evaporated, you can add it to the other ingredients from the very beginning without having to worry afterwards. Just make sure you don’t confuse it with sweetened condensed milk—you’ll wind up with caramel



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