Lentil and Mushroom Spaghetti Sauce
Meaty lentils, finely chopped mushrooms and just the right amount of garlic make for a toothsome, tangy spaghetti sauce that tastes like it simmered on the stove all day. Meat-free, you say? Do yourself a favour and don’t even mention it.
Ingredients
- 1 lb (454 g) white mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 carrots, cut into small dice
- 2 stalks celery, cut into small dice
- 1 cup (210 g) dried brown lentils, rinsed and drained
- 5 cups (1.25 litres) tomato sauce
- 1 cup (250 ml) vegetable broth
Instructions
- In a large non-stick skillet over high heat, brown the mushrooms, onion and garlic
- in the oil. Transfer to the slow cooker.
- Add the vegetables, lentils, tomato sauce and broth. Season with salt and pepper
- and mix thoroughly. Cover and cook on Low for 6 hours. It can be maintained on
- Warm for up to 8 hours.
- Delicious over pasta, but also with stuffed eggplant or baked potatoes.
Meaty lentils, finely chopped mushrooms and just the right amount of garlic make
for a toothsome, tangy spaghetti sauce that tastes like it simmered on the stove all
day. Meat-free, you say? Do yourself a favour and don’t even mention it.