Hi friends!Here’s another recipe 🙂 I ended up using macaroni instead of spaghetti noodles, but it’s definitely up to you as to what you’d like to use!
Ingredients (Obtained from here)
Lentil Spaghetti Sauce
|
Ingredients |
6 Servings |
12 Servings |
18 Servings |
|
Oil |
1 Tbsp |
2 Tbsp |
3 Tbsp |
|
Celery stalks |
1 |
2 |
3 |
|
Onion, medium, chopped |
1 |
2 |
3 |
|
Garlic cloves, chopped |
1 |
2 |
3 |
|
*Red lentils, washed |
1 1⁄4 cups |
2 1⁄2 cups |
3 3⁄4 cups |
|
Water |
2 cups |
4 cups |
6 cups |
|
Canned tomatoes, diced (19oz/540ml) |
1 can |
2 cans |
3 cans |
|
Tomato paste (5 1⁄2 oz/156 ml can) |
1 can |
2 cans |
3 cans |
|
Parsley, chopped |
1 Tbsp |
2 Tbsp |
3 Tbsp |
|
Oregano, dried |
1 tsp |
2 tsp |
1 Tbsp (3 tsp) |
|
Basil, dried |
1 tsp |
2 tsp |
1 Tbsp (3 tsp) |
|
Salt |
1⁄2 tsp |
1 tsp |
1 1⁄2 tsp |
|
Cayenne pepper |
Directions (Obtained from same PDF):
- Heat oil in a large pot. Add celery, onion and garlic and cook on medium heat for 5 minutes.
- Add lentils, water, tomatoes, tomato paste and seasonings. Cover pot and cook over low heat for about 15 minutes until lentils are soft and mushy.
- Serve over pasta.
