Author Notes: As much as we love meat sauce for pasta, we often will do this meatless version – packed with protein and fiber, it’s extremely inexpensive and carries a real punch. If you’re not into a little spicy, omit the crushed red pepper in this one. We serve it over spaghetti with a side of spinach garlic bread (mom always told me to eat my spinach!). Blend it smooth and use it as a marinara sauce or add chicken or vegetable broth and make a great soup or gazpacho by adding some fresh veggies. —inpatskitchen
Makes: about 2 quarts
Ingredients
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1/2
cup coarsely chopped celery
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1/2
cup coarsely chopped carrot
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1/2
cup chopped green bell pepper
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1
cup chopped onion
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4 to 5 cloves garlic
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3
tablespoons olive oil
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1/2
teaspoon crushed red pepper flakes (optional)
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1
teaspoon dried basil
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1
teaspoon dried oregano
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1/2
teaspoon fennel seed
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1
cup red lentils
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28 ounce can of good quality tomatoes, crushed
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1
teaspoon salt
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1
teaspoon black pepper
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3 to 4 cups water
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1/2
cup chopped parsley
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5 or 6 leaves sliced fresh basil
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Cooked pasta
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Extra virgin olive oil for drizzling over each serving ( optional )
Directions
- Place the celery, carrot, onion, bell pepper and garlic in the bowl of a food processor and pulse until the mixture is pretty finely ground ( like a sofrito ).
- In a 4 to 5 quart pot heat the olive oil, add the processed mixture with the crushed red pepper, basil, oregano and fennel seed and saute for a few minutes until soft and fragrant.
- Add the tomatoes and lentils and stir.
- Add the salt and pepper and 3 cups of the water, bring up to the boil and then simmer for about 30 minutes, stirring occasionally.
- If after the 30 minutes the sauce seems too thick, add another cup of water and continue to simmer another 10 to 15 minutes.
- If you like, blend the mixture a little with an immersion blender, just enough to thicken the sauce.
- Stir in the parsley and fresh basil just before serving over cooked pasta.
- NOTE: Blend until smooth for a smooth marinara sauce or add broth and veggies for an easy gazpacho or soup.