Homestyle 'Meaty' Tomato Sauce with Lentils and Walnuts

Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies.


– 1 C of yellow onion, chopped – 3 cloves garlic, chopped – 28 oz of diced tomatoes – 6 oz of tomato paste – 3 cups of water – 1 1/2 C of green lentils – 1 1/2 tsp of brown sugar (optional) – 1 C of crushed walnuts – 2 tbsp of oregano (fresh or dried) – 1 tbsp of medium-high heat oil  – 1 tsp of salt – black pepper to taste

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.

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.

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.