August 30, 2022   25 Comments

This lentil pasta sauce is my kind of recipe. Delicious, inexpensive, and it can be served on just about anything.

Why use lentils instead of ground beef? They are a fraction of the cost and most of the flavor in tomato sauce is due to the tomatoes. You don’t really need meat (though I do admit that meat is quite luxurious).

It is far better for the planet to eat lentils so you get a win-win. You spend less money and you stop global warming. YES!

My daughter went vegetarian last year so I have been making all of the family favorites without meat. I actually like this sauce better than a typical Bolognese because it is lighter and doesn’t weigh down my stomach.

I also like how easy it is and you can freeze it! Spoon it on pasta, eggs, toast, or wherever you like to pour pasta sauce.

For all those Weight Watchers members out there, this recipe is ZERO points. How about that? I love that Weight Watchers made lentils a FREE food because they are so good for you.

I have made lentil tacos and mushroom lentil burgers with great success.

One of the reasons why lentils are better than your average bean is that they are small so they only take about 15-20 minutes to cook. This makes this recipe work because you can reduce and meld the sauce as you cook the lentils. Then you simply toss the lentils in when they are ready.

i love them in a curry called dal. I could eat that every day with rice and feel totally satisfied. Dal is something that I order in restaurants but I should make it! What am I waiting for?

Do you use lentils instead of beef? What are the recipes that work for you?

Lentil Pasta Sauce Recipe

3.9 from
11 reviews

Makes 10 cups

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Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, diced
3 garlic cloves, minced
1-28 ounce can crushed tomatoes
1-28 ounce can fire roasted tomatoes
1 tablespoon fresh parsley, chopped
1 tablespoon Italian seasoning
2 bay leaves
1 cup dry lentils

Instructions

Heat oil to medium high in a large sauce pan. Saute onion and garlic until translucent about four minutes. Add crushed tomatoes, fire roasted tomatoes, parsley, Italian seasoning, and bay leaves. Bring to a boil and simmer for 30 minutes.

While sauce is cooking, add lentils to a medium sauce pan with 3 cups of water. Bring to a boil, cover, and reduce the heat to a simmer. Simmer for 15-20 minutes until lentils are tender and drain.

When sauce is finished cooking mix in cooked lentils and serve. Enjoy over pasta, roast vegetables, or toast.

Nutrition Facts

For one cup = 127 calories, 2 g fat, 0.3 g saturated fat, 20.6 g carbohydrates, 6.1 g sugar, 7.3 g protein, 9.1 g fiber, 221 mg sodium, 0 Freestyle Pts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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