Legumes

 

Lentils in Tomato Sauce

Note: For a quicker prepared meal, use your favorite spaghetti sauce.
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Ingredients
  

  • ½ cup dry brown lentils rinsed
  • 1 8 oz can of whole tomatoes or 4- 6 medium ripe tomatoes diced to about 1-inch thickness. You can, instead, use your favorite spaghetti sauce and skip the seasonings.
  • ⅓ cup pumpkin* diced in 1-inch cubes, or ¼ cup sweet potato to replace sugar for healthier option). (*or winter squash, butternut squash, or acorn squash)
  • 3-6 whole mushrooms (lightly washed and sliced) (crimini or your choice of mushrooms)
  • ⅓ cup onions finely chopped
  • ⅓ cup sweet peppers chopped (Bell, pimento, mini peppers)
  • 4 garlic cloves finely chopped (1½ tbsp minced)
  • 4 – 5 sprigs of thyme 1 tbsp dry thyme
  • 1 heaping tbsp oregano leaves chopped (½ tbsp dry oregano)
  • 1 heaping tbsp parsley chopped (½ tbsp dry parsley)
  • 4-6 sweet basil leaves chopped (sweet basil is preferred)
  • 1 tsp vegetable oil
  • ½ tsp salt or to taste

Instructions
 

  • Heat a large skillet or pot over medium heat.
  • Add oil.
  • Add onions and ¼ tsp of salt, and stir gently for two minutes, until onions are translucent.
  • Add peppers and stir for 2 minutes.
  • Add garlic and stir for 1 minute.
  • Add the green seasoning - oregano, parsley, thyme and basil.
  • Add diced tomatoes, tomato paste, mushrooms and pumpkin and gently stir for 1 minute
  • Add ¼ - ½ cup of water. Cover, raise the heat and bring to a slight boil, then lower heat and simmer for 10 minutes.
  • Add lentils and 1 ½ cups of water, stir, bring to a boil. Reduce heat and simmer for 30 – 45 minutes, until lentils are cooked.
  • Add water if needed during the cooking process.
  • Taste and add salt if needed.

Notes

Pairing:
Serve with spaghetti noodles, macaroni or other pasta, rice, and vegetables.
Serve with a macaroni and vegan “cheese” dish.