An Easy Pasta Sauce For Meatless Monday

4 Nov

Tomorrow is “Meatless Monday” and I’m wondering what to make for dinner. I usually  figure out what to make for dinner at the last minute but it sure works a lot better when I have a plan in mind or at least an idea of what I’m going to prepare for the evening meal. So I’ve decided to make a delicious lentil sauce served with pasta tomorrow. I have cooked this sauce many, many times. It is one of those dishes that tastes a bit different every time it’s made. It is very versatile too, as you can use any vegetables you have in your fridge and you can change the vinegar, too for an alternate taste.

This recipe is super easy to make and it is so yummy – basically you throw everything into the pot and let it simmer. What could be simpler? Enjoy!

Chunky Red Lentil Tomato Sauce
From Becoming Vegetarian by Vesanto Melina and Brenda Davis

4 cups water
1 cup red lentils
1 large onion, chopped
2-3 cloves garlic, minced
1 large carrot, sliced diagonally
1 stalk broccoli, chopped
1 cup sliced mushrooms
1/2 cup green pepper, diced
1 small zucchini, sliced or grated
28 oz can stewed tomatoes
28 oz can tomato sauce
2 tsp. each, dried basil and oregano (or
2 tbsp fresh)
2 tbsp. tamari or Bragg Liquid Soy
2 tbsp. Cooking wine (optional)
2 tbsp. miso (optional)

Place all ingredients in crockpot or saucepan. Stir. If using stove top method, bring ingredients to a boil, then turn down heat and simmer sauce for 1 hour or more. If using crockpot, cook on low for 6 to 8 hours or on high for about 4 hours. Serve with your favourite pasta, or spaghetti squash.

Variations: Try other vegetables in this recipe: chopped cauliflower, celery, spinach, or kale work well. For an extra-fast sauce, use pre-cooked lentils, and sauté vegetables in 1 tbsp olive oil until tender. Add tomatoes and tomato sauce and cook for 15 to 20 minutes.

Note: I use a 28oz can of plain tomatoes (not stewed) and sometimes add in a couple of diced fresh tomatoes if I have some on hand. I have also used balsamic vinegar or red wine in place of the cooking wine – both delicious.


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