Zucchini Lentil Pasta Sauce Vegetarian Recipes

SICILIAN LENTIL PASTA SAUCE

Sicilian Lentil Pasta Sauce image

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.

Provided by Jill

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 1h40m

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g

SICILIAN LENTIL PASTA SAUCE

Sicilian Lentil Pasta Sauce image

This is a great chunky vegetarian pasta sauce which almost tastes meaty. It is easy to sneak a few more vegetables in there if desired. The sugar is not strictly necessary and you may be able to omit the second lot of water. My toddler LOVED this recipe and couldn't get enough.

Provided by Missy Wombat

Categories Sauces

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
2 cups mushrooms, fresh,chopped
1 zucchini
3 cloves garlic, minced
1 cup dry lentils
3 cups water
16 ounces tomato sauce
6 ounces tomato paste
1 1/2 teaspoons sugar
1/2 cup water

Steps:

In a large pot, heat oil over medium heat.
Add onions, mushrooms, zucchini and garlic.
Cook while stirring over medium heat for about 5 minutes.
Add lentils[I like the orange ones] and 3 cups water to the vegetables.
Turn up the heat and bring to a 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.

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