Sicilian Lentil Pasta Sauce

(from BlueFinger’s recipe box)

a little sugar is ok – be fairly generous w the oil (no animal fat). Mushrooms, zuccs etc can be varied. Half a green capsicum and a half a glass of white wine would probably give it a lift.

Source: allrecipes.com

Prep time: 20 minutes
Cook time: 80 minutes
Serves 8 people

Categories: italian, lentils, not tried, pasta, vegetarian

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cups fresh sliced mushrooms
  • 1 small zucchini, chopped
  • 1 green capsicum (try)
  • 3 cloves garlic, minced
  • 1 cup dry lentils
  • 3 cups water
  • 1 400g can tomato sauce
  • 1 170g can tomato paste
  • 1/2 cup water
  • 1 glass white wine (try)

Directions

  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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