Red Sauce
Ingredients
1 tsp Olive Oil
2 Garlic Cloves minced
Himalayan salt to taste
2 Sweet Potato diced
½ C Red Lentils picked over and rinsed in a fine mesh strainer
1 tsp Dried Oregano
2 ½ C Water
2 Grated Carrots
¼ Beet Grated
Preparation
Heat 4 quart (or larger) saucepan over medium heat. Sauté the garlic and salt in olive oil for 30 seconds or so, just to wake up the garlic flavor. Add the oregano. Stir in the sweet potato and lentils, and cook for a minute or so. Add water, then bring to a boil, and reduce to a simmer. Simmer for 10-15 minutes until lentils are soft. Add the grated carrots and grated beet. Simmer about five minutes longer. If needed, add all to a blender, if not serve as it is over noodles.
