Lentil Spaghetti Sauce
"A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada."
photo by sofie-a-toast
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil (I use broth instead)
- 1 onion, chopped
- 2 cloves garlic, minced or pressed
- 1 cup uncooked red lentil
- 2 2 cups beef broth or 2 cups vegetable broth (I prefer beef broth)
- 1 (5 1/2 ounce) can tomato paste
- 3⁄4 cup water
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1 pinch cayenne pepper
directions
- In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
- Add lentils and water (or broth).
- Cover and cook on low heat until lentils are tender (20-35 minutes).
- Add tomato paste, 3/4 cup water and seasonings.
- Cover and cook until lentils are soft and mushy (about 10-15 minutes).
- Serve over cooked spaghetti.
- If desired, sprinkle with grated Parmesan cheese.
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Reviews
-
I used vegetable stock, and a can of tomatoes with tomato paste and herbs, (as that was what I had on hand). I also threw in a splash of red wine. REALLY good, will be keeping this recipe for the future. I am definitely going to give some more of your recipes a go. -
This recipe was very easy to make. And very delicious. I served it with whole wheat pasta.
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We loved this! I will definitely make this again and share the recipe with others. I like that it has a good amount of protein in it. What really bothers me about pasta and sauce is that it's all carbs, for those of us that don't eat a lot of meat it's not really balanced. We used one very large onion, doubled the garlic, perhaps cooked that bit longer than 5 minutes before adding the lentils. We used dry beef stock mix that already had sodium so we didn't add any additional salt. We tripled the oregano (at least) and used healthy pinch of cayenne. After we were done we were thinking we should have eaten the green beans we cooked as a side first, because after eating it we did not feel like eating green beans. Well, we solved that by putting the sauce on the beans and it was wonderful that way too!! -
I used veggie broth and added a can of diced tomatoes with juice. Other than that, recipe was made as written and was fantastic, with a good balance of lentils and tomato taste. Yum!
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Awesome! I used a vegan "beef" broth that worked wonderfully, and added a tsp of herbes de province. Yum, yum, yum.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
