Lentil spaghetti sauce
With this recipe, you can make a delicious spaghetti sauce with lentils in no time!
Preparation
5 minutes
Cooking
20 minutes
Yield
5 cups
Key ingredient(s) in this recipe
Good to know
- If you don’t have dried lentils, a 540 ml can will also do the trick! Be sure to rinse them well before adding them to the recipe.
- Frozen vegetables, previously blanched (cooked in boiling water for a few minutes), save time and they are just as nutritious as fresh ones.If you have time and fresh vegetables on hand (such as onions, zucchini, carrots, celery, eggplant, peppers, etc.), even better! You can even use vegetables that are a little “tired”. Cut them into small pieces or grate them (depending on the vegetable) and start the recipe by browning them in oil over high heat until tender.
- If you don’t have fresh garlic, you can replace it with ½ teaspoon of garlic powder.
Source : Viens Manger (French only), adapted by Amélie Parenteau, Équiterre nutritionist
- 5 ml (1 tsp) vegetable oil
- 2 cloves garlic, minced
- 500 ml (2 cups) frozen (or fresh) mixed vegetables
- 500 ml (2 cups) cooked lentils, drained
- 796 ml (1 can) crushed tomatoes
- 10 ml (2 tsp) sugar
- 15 ml (1 tbsp) dried herbs
- Salt and pepper to taste
- 1In a saucepan, brown the garlic in the oil for 2 minutes over high heat.
- 2Add the remaining ingredients and bring to a boil.
- 3Cover, reduce the heat and simmer over low heat for 15 minutes (stirring every 5 minutes).
- 4Serve with pasta and enjoy!
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