Lentil-Tomato Sauce

Posted by & filed under Sustenance.

Lentil-Tomato Sauce
Serves: 8
This recipe originally came from Body + Soul Magazine, which is now called, Whole Living Magazine.
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • ½ cup finely chopped carrots
  • 6 cloves garlic, minced
  • 1 ½ cups lentils, rinsed
  • ½ teaspoon dried thyme
  • 1 can (28 ounces) whole tomatoes in puree
  • ⅔ cup low-fat plain yogurt (optional)
  • 1 ½ pounds spaghetti or linguini (wheat or gluten-free pasta)
  • Grated Parmesan (optional)
  1. In a large pot, heat oil over medium heat. Add onions, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
  2. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
  3. Break up tomatoes using hands or a spoon and then add along with puree.
  4. Add 4 cups water and bring to a boil.
  5. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes.
  6. Season with salt and pepper. Remove from heat.
  7. If eating right away, stir in yogurt.
  8. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain.
  9. Toss with sauce and top with grated Parmesan cheese if desired.
*You can make this recipe dairy-free by eliminating the yogurt and Parmesan cheese. *Feel free to substitute any pasta or grain, or just eat it as is over steamed vegetables. That would be yummy and really healthy! *You can also freeze this sauce; just don’t add the yogurt before you freeze it.


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