Chunky Red Lentil Tomato Sauce

Printed from: www.grandmotherskitchen.net

Ingredients

Serves 8

2 teaspoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 1/2 cups water or vegetable stock

1 large carrot, diced into small pieces

1 cup broccoli, chopped small

1 cup mushrooms, sliced into small pieces

1 cup zucchini, chopped into small pieces

1/2 cup sweet pepper, diced into small pieces

1 Tablespoon dried basil or 3 Tablespoons fresh, finely chopped

1 Tablespoon dried oregano or 2 Tablespoons fresh, finely chopped

1/2 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

1/2 teaspoon sugar

1 cup dried red lentils

1-28oz (796ml) can diced tomatoes

1-28oz (796ml) can tomato sauce

Directions

:

1. Heat 2 teaspoons oil in a large deep frying pan that has a lid, or you can use a Dutch oven. Add onions and garlic and saute 3 minutes.

2. Add all the remaining ingredients except tomatoes, and tomato sauce. Cover, bring to a boil, then reduce heat. Simmer, still covered, for 20 minutes. Remove the lid and stir occasionally.

4. Add tomatoes and tomato sauce. Bring to a boil, then, reduce the heat and simmer uncovered for 40 minutes, stirring occasionally.

5. Do a taste test and adjust herbs and spices to taste.

6. Add water or vegetable stock if the sauce becomes too thick.

Serving Suggestions: Spoon hot over your favorite pasta or vegetable noodles (spaghetti squash, spiralized butternut squash or zucchini)

Suggestions: To increase zest add red pepper flakes.

To increase earthiness add a pinch or two of ground caraway seed.