A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein. This recipe comes to us from Rich of Greenmaking.
Serves 6
- 2 cups lentils
- 30 oz tomatoes, canned or fresh
- 1 1/2 cups tomato paste
- 2 1/2 cups water
- 2 teaspoons salt (to taste)
- 5 teaspoons dry oregano
- 1/2 teaspoons black pepper
- 1/8 teaspoons dried basil
- 1/8 teaspoons red pepper and/or cayenne
- 1 clove garlic, minced
- 1/3 cup olive oil
- 1 lb whole wheat spaghetti
Clean lentils and put in sauce pan, covering them with water about 1/2 inch above the lentils. Bring to a boil then reduce heat to simmer.
Cover the pot and cook for about an hour, or until lentils are soft, while the rest of the sauce is cooking.
While lentils are cooking, combine tomatoes, tomato paste and water in a large sauce pan. Add salt. Start cooking on medium heat.
Add salt, oregano, black pepper, basil, red pepper, garlic and oil when it starts to bubble. Stir to combine spices and reduce heat to simmer. Cook for at least one hour, stirring occasionally to keep ingredients mixed.
About 30 minutes before the sauce and lentils are complete, bring a large pot of salted water to a boil. When boiling, add spaghetti and cook to package directions. Set aside.
When lentils are thoroughly cooked, add them to the tomato base to complete the sauce. Spoon sauce over the whole wheat spaghetti and enjoy.
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Recent Comments
Reduce the olive oil to 2 Tbsp to reduce the calories more than 50%…still enough monounsat fat to increase absrption of the wonderful caretenoids…sub pome boxed chopped maters for the canned for fresh flavor and way less sodium..awesome recipe…inexpensive source protein, rich in vitamins, minerals, fiber. also divine over brown rice.