Homestyle “Meaty” Tomato Sauce with Lentils and Walnuts

2013-11-06
  • Servings : 8-10
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

This sauce is a universal crowd pleaser, with few ingredients (and easy to find ones at that),  you simply set it on the stove and let it simmer away until serving. Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavor that is unsurpassed. This recipe makes quite a large batch, so feel free to half it or freeze some for a later date.

Ingredients

  • 1 cup yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 can of diced tomatoes, 28oz
  • 1 can of tomato paste, 6 oz
  • 3 cups water
  • 1 1/2 cups green lentils
  • 1 1/2 tsp brown sugar (optional)
  • 1 cup crushed walnuts
  • 2 Tbsp oregano (fresh or dried)
  • 1 Tbsp medium-high heat oil (canola, avocado, grape seed, etc)
  • 1 tsp salt
  • black pepper to taste

Method

Step 1

Heat the oil in a very deep skillet, or medium pot on medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often.

Step 2

Add the diced tomatoes, tomato paste, water, lentils, and brown sugar and stir well. Let simmer, covered, for 30-40 minutes, until lentils are tender but still hold their shape.

Step 3

Add crushed walnuts, salt, pepper, and oregano and stir well. Serve over pasta of choice, or use as a sauce filling in your next veggie lasagna.

 

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More From This Chef »
Average Member Rating

(4.3 / 5)

4.3 5 7
Rate this recipe

7 people rated this recipe

Related Recipes:
  • Crockpot Tofu Red Curry

  • Overnight Oats

  • Roasted Vegetable Couscous Bowl

  • Sweet Potato and Bean Tacos

  • ‘Cheesy’ Roasted Tahini Brussels Sprouts