|Red lentils||1⁄2 Pound (225 Gram)|
|Garlic||3 Clove (15 gm)|
|Vegetable oil||2 Tablespoon|
|Fresh tomatoes||1 Pound (455 Gram, Or 1 Tin)|
|Tomato puree||2 Tablespoon|
|Butter||1 Ounce (30 Gram)|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
1) After washing the lentils, cook them with three times their colume of cold water. Prior soaking is not needed.
2) To prepare the tomato sauce, fry the chopped garlic and onion in the oil. Add the peeled and chpped tomatoes and cook over low flame for about 20 minutes. Add the tomato puree and stir well.
3) Once the lentils are cooked, most of the water should have been absorbed by them. The tomato sauce should also be thick so that when the two are mixed together with some butter, the mixture has a consistency which is pretty thick and not runny at all.
Serve and use as required.
The preparation should ideally have an intense flavor. If that is missing and the sauce does not seem strong enough, some more garlic and tomato puree can be added.