Sicilian Lentil Pasta Sauce

Pasta Sauce - Side Dish

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.

Brief

Prep 20 mins

Cook: 1hr20 mins

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Sicilian Lentil Pasta Sauce

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

White Sauce for Pasta

Side Dish

Directions

Step 1

In a large saucepan heat oil over medium heat. Add onions mushrooms zucchini and garlic. Cook and stir until tender about 5 minutes.

Step 2

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.

Step 3

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.

Nutritional Information

Sicilian Lentil Pasta Sauce

Servings Per Recipe:8

Calories: 145

% Daily Value *

Protein: 8.9g 18%

Carbohydrates: 25.5g 8%

Dietary Fiber: 9.7g 39%

Sugars: 7.5g

Fat: 1.8g 3%

Saturated Fat: 0.3g 1%

Vitamin A Iu: 558.3IU 11%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.3mg 20%

Vitamin C: 14.3mg 24%

Folate: 134.6mcg 34%

Calcium: 37.8mg 4%

Iron: 3.2mg 18%

Magnesium: 53.5mg 19%

Potassium: 758.1mg 21%

Sodium: 466.1mg 19%

Thiamin: 0.2mg 22%

Calories From Fat: 15.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.