Description
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.
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cups fresh sliced mushrooms
- 1 small zucchini, chopped
- 3 cloves garlic, minced
- 1 cup dry lentils
- 3 cups water
- 2 (8 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 1 ½ teaspoons white sugar
- ½ cup water
Instructions
- In a large saucepan
- heat oil over medium heat. Add onions
- mushrooms
- zucchini
- and garlic. Cook and stir until tender
- about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil
- stirring occasionally. Reduce heat to low
- cover
- and cook 45 to 60 minutes.
- Stir in tomato sauce
- tomato paste
- sugar
- and 1/2 cup water. Bring to a boil. Reduce heat
- cover
- and simmer for 20 minutes. If necessary
- add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 8