Lentil Spaghetti Sauce
Transform your pasta night with this hearty and flavorful Lentil Spaghetti Sauce, a satisfying plant-based twist on traditional marinara. Packed with protein-rich lentils, aromatic vegetables, and a medley of Italian herbs, this vegan spaghetti sauce is as wholesome as it is delicious. The base of sautéed onion, garlic, carrot, and celery creates a robust flavor foundation, complemented by simmered crushed tomatoes and a touch of tomato paste for richness. With just the right hint of spice from red pepper flakes and the earthiness of bay leaf, this sauce is slow-cooked to perfection in under an hour. Serve it over your favorite pasta for a comforting, nutrient-dense dinner that’s perfect for meal prep or feeding a crowd. Garnish with fresh parsley or basil for a vibrant finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 1 cup dried green or brown lentils, rinsed
- 3 cups vegetable broth
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or basil, chopped (optional, for garnish)
Instructions
In a large saucepan or deep skillet, heat the olive oil over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the rinsed lentils and stir to coat them with the vegetable mixture.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let the lentils simmer for 20 minutes, stirring occasionally.
Once the lentils have softened, add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, bay leaf, salt, and black pepper.
Stir well, cover, and let the sauce simmer on low heat for 20 minutes. Stir occasionally to prevent sticking.
Taste and adjust the seasoning with additional salt or spices as needed. Remove the bay leaf before serving.
Serve the lentil spaghetti sauce over cooked spaghetti or your favorite pasta. Garnish with chopped fresh parsley or basil, if desired.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 52.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4957 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
