A dish of spaghetti noodles topped with lentil spaghetti sauce and shredded cheese.

Lentil Spaghetti Sauce

Recipe from: Maine EFNEP

Ingredients 

  • 1 cup Lentils Dried
  • cups Water
  • 2 Tablespoons Vegetable Oil
  • 1 Onion Medium, chopped
  • 3 Celery Stalks Chopped, about 1 cup
  • 4 Garlic Cloves Minced, about 2-2½ teaspoons
  • 2 cups Tomato Puree
  • 1 teaspoon Oregano Dried
  • 1 teaspoon Basil Dried
  • 1 teaspoon Thyme Dried

Equipment

  • Stovetop
  • Medium Saucepan with Lid
  • Skillet

Instructions

  • Combine lentils and water in a covered pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the water is mostly gone.
  • Heat oil in a skillet on medium heat. Add onion and stir for 2-3 minutes, add celery and garlic, and stir for a few more minutes until celery is soft.
  • Combine cooked vegetables, tomato puree, oregano, basil, and thyme with cooked lentils.
  • Simmer uncovered for about 30 minutes, stirring as needed, until sauce has thickened.

Video

Nutrition

Nutrition Facts
Lentil Spaghetti Sauce
Amount per Serving
Calories
 
200
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
34
mg
1
%
Potassium
 
739
mg
21
%
Carbohydrates
 
30
g
10
%
Fiber
 
12
g
50
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin A
 
481
IU
10
%
Vitamin C
 
13
mg
16
%
Calcium
 
57
mg
6
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Celery, Garlic, Garlic Cloves, Gluten Free, Lentils, Onion, Oregano, Spaghetti Sauce, Thyme, Tomato Puree, Vegan, Vegetarian