Chunky Red Lentil Tomato Sauce
February 4, 2007 Robin R. - Editor
About
What I like about this recipe is how the red lentils add protein and blend into the sauce. With all the vegetables you barely notice the lentils but still get the nutrition from them. You can try different combinations of vegetables if that is your preference. This recipe can be made wheat or gluten-free by choosing appropriate pasta. For a grain-free meal you can serve it on spaghetti squash, shirataki noodles or spiralled vegetables.
Serves 8.
Ingredients
| Onion, diced | 1 ea | |
| Garlic cloves, minced | 2 to 3 ea | |
| Carrot, sliced diagonally | 1 large | |
| Broccoli, chopped | 1 stalk | |
| Sliced mushrooms (fresh or canned) | 1 cup | |
| Diced sweet green pepper | 1/2 cup | |
| Zucchini, sliced or grated | 1 small | |
| Stewed tomatoes, whole or diced | 28 oz can | |
| Prepared tomato sauce, plain | 28 oz can | |
| Water | 1 cup | |
| Uncooked red lentils | 1/2 to 1 cup | |
| Fresh basil and oregano | 2 Tbsp (or 2 tsp dried) |
Directions
- Place all ingredients in crock pot or saucepan. Stir.
- If using stove top method, bring ingredients to boil, then turn heat down and simmer sauce for 1 hour or more.
- If using crock pot, cook on low for 6 to 8 hours or on high for about 4 hours.
- Serve with your favourite pasta, or grain-free alternative.
Source
Becoming Vegetarian:
The Complete Guide to Adopting a Healthy Vegetarian Diet
by Melina Vesanto, R.D., Brenda Davis, R.D. & Victoria Harrison, R.D.
Available at:
🇨🇦 Amazon.ca
🇺🇸 Amazon.com
Above photo of lentils by Sanjay Acharya, courtesy, Wikipedia.
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