We enjoyed this sauce very much. I did as some other reviewers suggested and added Italian spices (1/4 tsp. each of basil, oregano, rosemary, sage and thyme) plus 1/2 Tbsp. of dried parsley towards the end of the vegetable saute time. I cooked the lentils just til tender and then added the tomato sauce and further cooked for about 20 minutes as the recipe stated - maybe longer. I didn't add the last 1/2 cup of water because I didn't feel it was needed. That may have been because I didn't have tomato sauce, but used canned tomatoes that I had pureed in a food processor. I also added 2 tsp. of salt - much needed - along with the tomato sauces. In any case, the sauce turned out delightful. I served it with penne pasta along with a green salad. The fact that the zucchini and mushrooms were very well cooked by the end of the cooking time actually, in my opinion, made the sauce more palatable for potential finicky eaters. Thus, while some found the initial cooking time to be too long because the vegetables turned to mush, this was not a problem for me. I thought it made the recipe better. I wouldn't have wanted to crunch, even al dente, the zucchini and mushrooms. Just personal preference. This is definitely a keeper for us; we like lentils and look for new ways to prepare them.
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We enjoyed this sauce very much. I did as some other reviewers suggested and added Italian...