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,…
Instructions
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1
In a large non-stick skillet over high heat, brown the mushrooms, onion and garlic
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2
in the oil. Transfer to the slow cooker.
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3
Add the vegetables, lentils, tomato sauce and broth. Season with salt and pepper
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4
and mix thoroughly. Cover and cook on Low for 6 hours. It can be maintained on
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5
Warm for up to 8 hours.
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6
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.
