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Sicilian Lentil Pasta Sauce (Vegan)_1

Sicilian Lentil Pasta Sauce (Vegan recipe image
This robust Sicilian-style sauce transforms simple pantry staples into a deeply satisfying vegan main course. Earthy brown lentils simmer slowly with earthy mushrooms and aromatic garlic, creating a texture that is both chunky and comforting. The richness of the tomato paste and sauce provides a bright, acidic counterpoint to the hearty legumes, resulting in a flavor profile that is robust without being heavy. Perfect for a cozy weeknight dinner or a meatless Monday tradition, this dish proves that plant-based cooking can be incredibly indulgent. Serve it over your favorite pasta or alongside crusty bread for a meal that warms the soul.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 366.3
Dietary: Low-fat, Vegan, Vegetarian
Description
This robust Sicilian-style sauce transforms simple pantry staples into a deeply satisfying vegan main course. Earthy brown lentils simmer slowly with earthy mushrooms and aromatic garlic, creating a texture that is both chunky and comforting. The richness of the tomato paste and sauce provides a bright, acidic counterpoint to the hearty legumes, resulting in a flavor profile that is robust without being heavy. Perfect for a cozy weeknight dinner or a meatless Monday tradition, this dish proves that plant-based cooking can be incredibly indulgent. Serve it over your favorite pasta or alongside crusty bread for a meal that warms the soul.
Ingredients
  • 1 cup Chopped onions
  • 2 cup Sliced mushrooms
  • 3 cloves Garlic; finely chopped
  • 1 cup Uncooked dried lentils
  • 3 cup Water
  • 16 ounce Canned tomato sauce; no salt
  • 6 ounce Tomato paste
  • 1 1/2 teaspoon Sugar
  • 1/2 cup Water
Directions
  1. 1
    Rinse the dried lentils under cold water and pick out any debris.
  2. 2
    Heat olive oil in a large pot or Dutch oven over medium heat.
  3. 3
    Add the chopped onions and sliced mushrooms, sautéing until softened and browned, about 5-7 minutes.
  4. 4
    Stir in the finely chopped garlic and cook for another minute until fragrant.
  5. 5
    Add the rinsed lentils, 3 cups of water, canned tomato sauce, tomato paste, and sugar to the pot.
  6. 6
    Stir well to combine, bringing the mixture to a simmer.
  7. 7
    Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
  8. 8
    If the sauce is too thick, stir in the remaining 1/2 cup of water to reach desired consistency.
  9. 9
    Season with salt and pepper to taste before serving over pasta.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 366.3kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 2886.1mg121%
Total Carbohydrate 73.5g25%
Dietary Fiber 19.0g76%
Sugars 36.9g
Protein 21.4g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This sauce keeps well in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Variations: Add dried oregano, basil, or a pinch of red pepper flakes for extra Sicilian flair.

Tip: Brown lentils or green lentils hold their shape best for this recipe. Red lentils will break down completely and create a smoother, soupier texture.

Serving: Pair with rigatoni, penne, or spaghetti. Garnish with fresh parsley or basil if desired.

Keywords: vegan, lentils, pasta sauce, sicilian, italian, mushrooms, plant-based, tomato sauce, garlic, onions, comfort food, healthy, protein-rich, easy dinner, meatless, simmered, hearty, vegetarian, homemade sauce, budget-friendly
Read it online: https://www.chefs-mate.com/recipe/sicilian-lentil-pasta-sauce-vegan-2/