Here’s a hearty and easy vegan version of a traditional meaty tomato sauce. I like to complete my dinner with spaghetti squash, spiralized veggies, or pasta.
- 1/2 onion, peeled, coarsely chopped (4 oz raw)
- 1 carrot or celery stick, coarsely chopped (2 oz raw)
- 10 oz raw crimini mushrooms, stems removed (about 12 oz with stems)
- 1 24-oz jar tomato sauce
- 11 oz dry lentils, green, brown, or black
- 2 oz olive oil, 4 Tbsp
Condiments & Spices
- 2 garlic cloves, halved
- 2 bay leaves
- 1.5 cups vegetable stock
- salt and pepper, to taste
- dried Italian herbs, to taste
- Splash of red wine, optional
- Dice the onion, carrot, celery, mushrooms, and garlic. If you are lazy (like me), you can do this quickly by pulsing them in a food processor in a few batches until finely chopped (not too long, you don’t want a paste).
- Heat the oil in a large saucepan over medium heat. I used my large cast iron pan.
- Add the diced veggies to the oil and sauté, uncovered, over medium heat for about 10 minutes, or until reduced and lightly browned.
- Add the lentils, stock, and tomato sauce. Reduce heat to low. I add a splash of red wine.
- Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender (cooking time will depend on the size of your lentils). Add water if necessary.
- Remove bay leaves, divide everything into 4 servings and season with salt and pepper to taste.