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

Course Sauce
Cuisine Italian
Keyword Basil, Celery, Garlic, Garlic Cloves, Gluten Free, Lentils, Onion, Oregano, Spaghetti Sauce, Thyme, Tomato Puree, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Cooking Method Stovetop
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 200kcal
Author Recipe from: Maine EFNEP

Equipment

  • Stovetop
  • Medium Saucepan with Lid
  • Skillet

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

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

Calories: 200kcal | Carbohydrates: 30g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 34mg | Potassium: 739mg | Fiber: 12g | Sugar: 6g | Vitamin A: 481IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 5mg