Ingredients

The following ingredients have 8 Servings
  • 1-2 tablespoons olive oil
  • 1 medium yellow onion, chopped small
  • 2 medium carrots, peeled and finely diced
  • 1 stalk celery, finely diced
  • 6-8 cloves garlic, minced
  • 28 ounces canned crushed tomatoes
  • 15 ounce can tomato sauce
  • 3 tablespoons tomato paste
  • 2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt, or more to taste
  • 1/2-1 teaspoon red pepper flakes, optional
  • 2 cups uncooked red lentils
  • 2 cups water, more as needed to thin sauce
  • 1 pound spaghetti or other pasta
  • Vegan Parmesan

Instruction

  • In a large skillet or pot, warm the olive oil over medium heat. Add the chopped onion, carrots and celery and sauté for 5-6 minutes until softened.
  • Now add the minced garlic and cook for 1 more minute until fragrant.
  • Pour in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, salt and optional red pepper flakes. Stir well until smooth and combined.
  • Add the lentils and 2 cups of water to the pot and stir well. Bring the mixture to a boil, then lower the heat and simmer for 25-30 minutes. Stir every 5-10 minutes to make sure the lentils don't stick to the bottom and burn. Add another 1/2 cup water or so if needed to thin the sauce if it gets too thick.
  • The lentils should be tender and the sauce thick and flavorful. Serve over spaghetti or other pasta of choice and sprinkle with vegan parmesan if desired. Enjoy!