Ingredients
- 1 cup Lentils Dried
- 2½ 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