This vegan take on the Italian classic sauce is super-healthy and a cinch to make. Any kind of lentils
will work well with this hearty recipe; if you’re using dried ones you can soak them in advance. Enjoy it with pasta, noodles or crusty bread.
2 tbsp olive oil 1 red or white onion, diced 1/4 tsp salt + more as needed 2 large stalks celery, chopped 2 large cloves garlic, minced 2 tbsp tomato paste 2 tbsp pesto (ensure vegan pesto if needed) 1 14 oz can diced tomatoes 1/3 cup water 1 14 oz cooked green, brown, red lentils, or canned drained and rinsed 2 tbsp soy sauce
1. Add the oil to a large skillet or pan and warm on medium heat. When the oil starts to simmer add the onions and 1/4 tsp salt and sauté until softened, about 5 minutes.
2. Add the garlic and celery to the onions and sauté another few minutes.Add the tomato paste and pesto to the pan and cook another 2 minutes.
3. Stir in the tomatoes, water, lentils and soy sauce mixing everything together well. Adjust the temperature to maintain a gentle simmer for about 10 minutes. The sauce will reduce down and thicken. Taste and season with more salt if needed. Sprinkle with Italian herbs and serve.
Serve over your choice of pasta or vegetable noodles.
COOKS NOTES If you want to use dried lentils in place of canned lentils you'll need about 1 cup dried lentils which will make about 2 1/2 cups cooked lentils (one can is usually about 2 cups). Cook the lentils first then add the cooked lentils to the recipe as instructed.
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