Lentil and Mushroom Spaghetti Sauce

Name: Lentil and Mushroom Spaghetti Sauce
Prep time: 40 min
Cook time: 6 h
Total time: 6 h 40 min
Yield: Makes 8 cups (2 litres)
Ingredients: 1 lb (454 g) white mushrooms, finely chopped; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 2 tbsp (30 ml) olive oil; 2 carrots, cut into small dice; 2 stalks celery, cut into small dice; 1 cup (210 g) dried brown lentils, rinsed and drained; 5 cups (1.25 litres) tomato sauce; 1 cup (250 ml) vegetable broth

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Preparation 40 MIN

Cooking 6 H

Other 8 H
Servings 1
Makes Makes 8 cups (2 litres)
Freezes

Meaty lentils, finely chopped mushrooms and just the right amount of garlic make for a toothsome, tangy spaghetti sauce that tastes like it simmered on the stove all day. Meat-free, you say? Do yourself a favour and don’t even mention it.

Ingredients
Preparation

Ingredients

1 lb (454 g) white mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp (30 ml) olive oil
2 carrots, cut into small dice
2 stalks celery, cut into small dice
1 cup (210 g) dried brown lentils, rinsed and drained
5 cups (1.25 litres) tomato sauce
1 cup (250 ml) vegetable broth

Preparation

In a large non-stick skillet over high heat, brown the mushrooms, onion and garlic in the oil. Transfer to the slow cooker.
Add the vegetables, lentils, tomato sauce and broth. Season with salt and pepper and mix thoroughly. Cover and cook on Low for 6 hours. It can be maintained on Warm for up to 8 hours.
Delicious over pasta, but also with stuffed eggplant or baked potatoes.