Red lentils never cease to amaze me. They require no soaking, cook rapidly, and are able to take on virtually any shape - in this case, marinara sauce, with a leguminous-protein punch. After some initial saute of the pungent ingredients, the lentils are added along with crushed tomatoes and cooked for about 25-30 minutes. Following the simmer, a pleasant tangy-ness is achieved by addition of agave nectar and cider vinegar. The final step morphs the final product from a lentil stew to a proper sauce - an immersion blender is used directly in the pot for a minute or two. Result was fantastic over noodles as shown, and I also had a small bowl of
"Hide the Lentils" Tomato Sauce the next day with toasted leftover Afghan bread.
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