We don’t mean to brag, but this truly is an amazing spaghetti sauce. It is a hit with both the plant-based and omnivore members of my family. The remaining recipe is adapted from an old family recipe, with lentils replacing meat for texture.
While you can use bottled spaghetti sauce combined with the lentils and vegetables, keep in mind that most bottled sauces contain oil and a lot of sodium. I compromised here by using organic tomato sauce, but you can move closer to a truly whole food version by using either fresh or canned pureed tomatoes.
Serve the sauce over whole wheat or gluten-free pasta, or any pasta of your choice. Top with my Hemp Seed Parmesan Cheese. You can also use the sauce for lasagna, stuffed shells, or zucchini roll-ups.
Best Ever Veggie Spaghetti Sauce
- 1 cup dried brown or green lentils
- 4 cups of water
- 1 bay leaf
- Pinch of salt
- 1 medium yellow onion chopped
- 2 small-medium carrots, grated
- 2 tsp minced garlic
- 1/4 red bell pepper, finely chopped
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tbsp oregano
- 1 tsp basil
- 1 tsp parsley
- 2 cans organic tomato sauce
- 1/2 tbsp coconut sugar or molasses to taste (optional)
Add water, lentils, bay leaf, and a pinch of salt to a pot. Bring to a soft boil and then turn to simmer. Cook lentils for ~20 minutes. Slightly less if you like more “bite” to the lentils. Drain the lentils in a fine colander and remove the bay leaf.
While the lentils are cooking, prepare the onion, carrots, garlic, and red pepper.
Place a Dutch oven or 12” skillet over medium heat. Add the onion, carrots, garlic, red pepper, cumin, salt, and black pepper. Sauté until veggies are soft.
Add the cooked lentils, oregano, basil, parsley, and tomato sauce and stir until well mixed.
If you like your sauce a bit sweeter, add 1/2 tbsp coconut sugar or molasses.
Simmer sauce for 30 minutes with the lid on at an angle.
Serve over your favorite pasta.