Sunday, November 1, 2009

Lentil Pasta Sauce

2 teaspoons olive oil
1 onion, minced very finely
3 cloves garlic, minced
2 large carrots, grated
1 cup dry lentils
3 cups water
2 cups fresh sliced mushrooms
1 15 oz. can crushed tomatoes
1 (6 ounce) can tomato paste
2 1/2 tsp. crushed basil
2 tsp. dry oregano
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/2 cup water

In a large saucepan, heat oil over medium heat. Add onions and garlic. Cook and stir until tender, about 5 minutes. Add lentils, carrots, and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 25-30 minutes, until lentils are soft. Stir in mushrooms, and add the rest of the ingredients. 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.

Note: I made a double-batch of this and froze a lot for later use. I thought this was a great hearty pasta sauce. This was adapted from a recipe that I found on Allrecipes. The original recipe used zucchini instead of carrots, but you could do red or green peppers too. I couldn't even see or taste the carrots in there once it was all done, but it adds some extra nutrients!

1 comment:

Erin said...

i made this for dinner tonight. it was excellent. the kids gobbled it up!

i changed the recipe a little. i left out the mushrooms and did three carrots and one shredded zucchini.

Thanks for this recipe Mer!