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Sicilian Lentil Pasta Sauce (Vegan)

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Submitted by yumadotty

YIELD

8 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML ONIONS
chopped
2 473
CUPS ML MUSHROOMS
sliced
3 3
CLOVES CLOVES GARLIC
peeled and minced
1 237
CUP ML LENTILS
uncooked, dried
3 7.1E+2
CUPS ML WATER
16 462.4
OUNCES ML/G TOMATO SAUCE
no salt
6 173.4
OUNCES ML/G TOMATO PASTE
1 ½ 7.5
TEASPOONS ML SUGAR
½ 118
CUP ML WATER

Directions

In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking.

Cook until tender, about 5 min.

Add lentils and water.

Bring to a boil stirring occasionally.

Reduce heat to low and cover and cook for 40 min.

Add remaining ingredients and bring to a boil.

Cover and cook 20 min stirring occasionally.

Add more water if a thinner sauce is desired.

Serve over pasta or rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 146 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 38mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 10g 39%
Sugars g
Protein 18g
Vitamin A 12% Vitamin C 28%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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