Sicilian Lentil Pasta Sauce

Sicilian Lentil Pasta Sauce

80

"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."

Ingredients

1 h 40 m {{adjustedServings}} servings 145 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  2. 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.
  3. 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.
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Reviews

80
  1. 92 Ratings

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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 en...

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 bec...

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 ...