Sicilian Lentil Pasta Sauce
(from BlueFinger’s recipe box)
a little sugar is ok – be fairly generous w the oil (no animal fat). Mushrooms, zuccs etc can be varied. Half a green capsicum and a half a glass of white wine would probably give it a lift.
Source: allrecipes.com
Prep time: 20 minutes
Cook time: 80 minutes
Serves 8 people
Categories: italian, lentils, not tried, pasta, vegetarian
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cups fresh sliced mushrooms
- 1 small zucchini, chopped
- 1 green capsicum (try)
- 3 cloves garlic, minced
- 1 cup dry lentils
- 3 cups water
- 1 400g can tomato sauce
- 1 170g can tomato paste
- 1/2 cup water
- 1 glass white wine (try)
Directions
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In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
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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.
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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.