Sicilian Lentil Pasta Sauce77 Reviews
- Prep: 20 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 40 min
“This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.” - by Jill
Original recipe yields 8 servings
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Amount Per Serving (8 total)
- 145 cal
- 1.8 g
- 25.5 g
Based on a 2,000 calorie diet
Reviews (77)Rate This Recipe
"A nice alternative way to eat lentils. Heed this warning though: if you cook the lentils as long as this recipe suggests, you will have soup. It only took 30 minutes for my sauce to thicken enough t..." See moreo be served over pasta."
"This was fantastic! I'm giving it 5 stars even though I made a couple of changes to suit my tastes. First, I used vegetable stock instead of water, and at first I thought that was a mistake because i..." See moret started to smell "vegetable soupish", but in the end it worked. I think water would have worked fine too. I used crushed tomatoes in puree instead of sauce, and like others added the zucchini with the tomatoes as I didn't want it overcooked. I omitted the sugar and added a grated carrot with the tomatoes - it does the same thing that sugar is meant to do, cut the acidity of the tomatoes, but you also get a bit more nutrition. And I seasoned with oregano, basil, salt & pepper. Start to finish, my sauce was done in just under an hour - lentils were tender at about 35 minutes and the sauce simmered for maybe another 20 or so. It was very filling and delicious! Will definitely make this again. "
"Added fresh oregano and basil and black pepper to season; could have done with more, though. Smelt great cooking! Will freeze the rest and probably eat as soup instead of pasta sauce. I used large,..." See more chunky mushrooms and they held their shape and texture well. The recipe didn't say what kind of lentils to use; I used green, which worked well. They cooked thoroughly but didn't disintegrate. Will make again. *** Update: increased to four stars because it's so yummy as a thick soup with wholemeal bread! Fantastic take-to-work microwave food."
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