All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Ingredients

2 teaspoons olive oil 1 cup chopped onion 2 cups fresh sliced mushrooms 1 small zucchini, chopped 3 cloves garlic, minced 1 cup dry lentils 3 cups water 2 (8 ounce) cans tomato sauce 1 (6 ounce) can tomato paste 1 ½ teaspoons white sugar ½ cup water

Nutrition Info

145 calories carbohydrate: 25.5 g cholesterol: : - fat: 1.8 g fiber: 9.7 g protein: 8.9 g saturatedFat: 0.3 g servingSize: - sodium: 466.1 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

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

8 servings

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.