Sicilian Lentil Pasta Sauce Recipe
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"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."
Original recipe yield: 8 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 1 Hour 20 Minutes
- Ready In:
- 1 Hour 40 Minutes
- Servings:
- 8
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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 1/2 teaspoons white sugar
- 1/2 cup water
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Sicilian Lentil Pasta Sauce DIRECTIONS:
- 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.
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