Lentil Pasta Sauce


1 onion, diced
5 clv garlic, minced
1 T extra virgin olive oil
3 stalks celery, chopped
2 carrots, grated
1 c shiitake mushrooms, scrubbed and sliced
1 28 oz. can diced tomatoes
1 5 oz. can tomato paste
2 c purified water or vegetable stock
1 c red lentils, washed and sorted
2 t dried basil or 2 tbsp finely chopped fresh
2 t dried oregano or 2 tbsp finely chopped fresh
1 bn spinach, chopped


Sauté the onions and garlic in the olive oil in a large saucepan over medium heat for about 3 minutes. Add the mushrooms, celery and carrot and sauté until soft. Reduce heat and add tomatoes, tomato paste, water or stock, lentils and spices; cover and simmer for at least 30 -60 minutes. The longer it cooks, the better the flavours will blend. If you have the time to let it simmer for 2-3 hours, it will be fantastic! Add water or vegetable stock ½ cup at a time as needed. Add spinach 15 minutes before serving. Toss with pasta and serve hot.

Share this postShare on Facebook
Tweet about this on Twitter
Email this to someone