Lentil Vegetable Spaghetti Sauce
This sauce is packed with hearty healthy ingredients that nourish your body and help you feel your best, and it also tastes AMAZING! This is the recipe we use for the plant-based sauce at the Annual Sadie Rose Foundation Spaghetti Supper Fundraiser and it gets rave reviews every time, including from omnivores! Adapted from the Oh She Glows immunity-boosting tomato sauce with mushrooms recipe, this recipe is a little involved, but well worth the effort! It also freezes well.
- onion (diced)
- 4 cloves garlic, minced (about 2 Tablespoons)
- 3 generous cups sliced cremini mushrooms
- 1/2 cup fresh basil, chopped
- 3 15 oz cans diced tomatoes (can use fresh)
- 2 Tablespoons tomato paste
- 3 to 4 cups vegetable broth
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 Tablespoons chia seeds
- 1 cup lentils, cooked
- 1/2 teaspoon Himalayan pink salt
In a large pan over medium heat, cook the onions in a few tablespoons of vegetable broth for about 5 minutes. Add more broth as needed to keep the onions from sticking. Add minced garlic and heat another minute or two, stirring frequently to keep the garlic from burning. Continue adding vegetable broth as needed.
Stir in the mushrooms and raise the heat to medium-high, cooking for another 5-10 minutes until most of the liquid has been released and cooked off from the mushrooms.
Add the basil, the tomatoes in their juices, tomato paste, and seasonings. Stir to combine. Add more vegetable broth until desired sauce consistency.
Add cooked lentils and chia seeds and more broth if desired. Simmer for 20-30 minutes, stirring occasionally and adding more broth as desired.
Serve over pasta or baked potatoes and enjoy!