Recipe’s and styling Elmarie Berry and photography Le-Andra Schwagele
I am a Free State girl and I grew up in a house that meat was the main ingredient. This week I made this recipe for my family all big boys loving their meat. When they went for seconds I was so surprised they loved it. Here comes #MeatFreeMonday’s.
2 onions finely chopped
3 cloves of garlic
3 carrots grated on the coarse side of your grater.
200 g sun-dried tomatoes
2 x 400g tins chopped tomatoes
400g tomato puree
Salt and pepper
I love chili in there but it is optional
Start by frying the onion, garlic and carrots. Chop the sun-dried tomatoes into small pieces, add to the onions.
Add the chopped tomatoes, tomato puree, lentils and 1 ½ cup boiling water.
Simmer for 45 minutes to an hour, stirring it every now and again as it cooks.
Serve with pasta and top with fresh basil and Pecorino cheese.