Sicilian Lentil Pasta Sauce Recipe
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Sicilian Lentil Pasta Sauce

By: Jill 
"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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (73)

2,640 Saves

Prep Time:
20 Min
Cook Time:
1 Hr 20 Min
Ready In:
1 Hr 40 Min

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Original Recipe Yield 8 servings
 

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 1/2 teaspoons white sugar
  • 1/2 cup water

Directions

  1. In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 145 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 9, 2005 by Fou Fou   view full review
A nice alternative way to eat lentils. Heed this warning though: if you cook the lentils as...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 5, 2003 by CHINNILASS   view full review
Added fresh oregano and basil and black pepper to season; could have done with more, though. ...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on May 5, 2003 by Jerrol   view full review
I suggest adding the mushrooms and zucchini 10 minutes before serving, so they do not become...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 20, 2009 by Christine M Supporting Member (Click to learn more about Supporting Membership)  view full review
This was fantastic! I'm giving it 5 stars even though I made a couple of changes to suit my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 18, 2005 by LOVECED   view full review
Mmmmm mmmmm good! I omitted the sugar and added a sprinkle of locatelli cheese to the top...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 22, 2003 by BREEZYONE   view full review
thick and tastes good, but a little sweet for my taste. I would make it the same without the...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 22, 2003 by DAC097   view full review
This sauce was a little too sweet for me--maybe if I eliminated the sugar it would be good...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 31, 2005 by brennagolena   view full review
I loved this and so did my boyfriend! I added a large, chopped carrot to the mix of veggies....
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 23, 2003 by TANG968   view full review
Makes a hearty, delicious, vegan meal. Loved it!
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 22, 2003 by DONNASCH   view full review
I left out the sugar and the last bit of water intentionally, and the garlic less...

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