"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." — Jill
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fresh sliced mushrooms
2 (8 ounce) cans
1 (6 ounce) can
1 1/2 teaspoons
A nice alternative way to eat lentils. Heed this warning though: if you cook the lentils as long as this recipe suggests, you will have soup. It only took 30 minutes for my sauce to thicken enough to be served over pasta.
This sauce was a little too sweet for me--maybe if I eliminated the sugar it would be good because I love all the other ingredients.
This was fantastic! I'm giving it 5 stars even though I made a couple of changes to suit my tastes. First, I used vegetable stock instead of water, and at first I thought that was a mistake because it started to smell "vegetable soupish", but in the end it worked. I think water would have worked fine too. I used crushed tomatoes in puree instead of sauce, and like others added the zucchini with the tomatoes as I didn't want it overcooked. I omitted the sugar and added a grated carrot with the tomatoes - it does the same thing that sugar is meant to do, cut the acidity of the tomatoes, but you also get a bit more nutrition. And I seasoned with oregano, basil, salt & pepper. Start to finish, my sauce was done in just under an hour - lentils were tender at about 35 minutes and the sauce simmered for maybe another 20 or so. It was very filling and delicious! Will definitely make this again.
Added fresh oregano and basil and black pepper to season; could have done with more, though. Smelt great cooking! Will freeze the rest and probably eat as soup instead of pasta sauce. I used large, chunky mushrooms and they held their shape and texture well. The recipe didn't say what kind of lentils to use; I used green, which worked well. They cooked thoroughly but didn't disintegrate. Will make again.
*** Update: increased to four stars because it's so yummy as a thick soup with wholemeal bread! Fantastic take-to-work microwave food.
Mmmmm mmmmm good! I omitted the sugar and added a sprinkle of locatelli cheese to the top served with crusty french bread and we were in heaven.
I suggest adding the mushrooms and zucchini 10 minutes before serving, so they do not become mushy and hold their shape
thick and tastes good, but a little sweet for my taste. I would make it the same without the sugar.
I left out the sugar and the last bit of water intentionally, and the garlic less intentionally and it was great. My toddler LOVED this so hence the 5 star stamp of approval. She is going through a fussy stage and usually doesn't really want to touch much of her dinner at night. She actually gobbled it all up!
I suspect that this recipe could be quite easily converted to a crockpot recipe. If you cook it in a wok with gas it only takes about 30 minutes too.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Lentil Pasta Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 145
** Calories from Fat: 16
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