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Recipe: Lentil & Mushroom Pasta Sauce

Makes 8 servings

  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2/3 cup each diced carrot and diced celery
  • 2 tsp minced garlic
  • 3 cups finely chopped mushrooms (1 package of 227g)
  • 1 jar (25 oz) your favorite marinara sauce
  • 1 can diced tomatoes (with liquid)
  • 1 tbsp balsamic vinegar or red wine
  • 2 tsp dried Italian seasoning
  • 1 can (19 oz) lentils, drained and rinsed
  • 2 tbsp minced fresh parsley – optional

Heat olive oil in a large soup pot over medium-high heat.
Add onions, carrots, celery, and garlic. Cook and stir until vegetables begin to soften (about 3 minutes).
Add mushrooms and continue to cook until mushrooms are tender (about 5 minutes).

Stir in marinara sauce, tomatoes with their liquid, vinegar (or wine) and Italian seasoning.
Bring the mixture to a boil. Reduce heat to low, cover for 15 minutes.
Add lentils and cook for 5 more minutes. Remove from heat and stir in parsley (if using).
Serve over your favorite hot pasta or use in any recipe to substitute pasta sauce!

Nutrition information per cup:
156 calories, 2.8 g total fat (0.3 g saturated fat), 7.7 g protein, 26 carbohydrate (7.6 g fibre), 335 mg sodium. Total net carb per cup of sauce: 18 grams Check out how to make it here: https://www.youtube.com/watch?v=aN6KtsxWokk

*Recipe from Yum & Yummer by Greta Podelski

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