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Pasta Sauce with Lentils

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1 T. olive oil                                                                             
6 med. mushrooms, sliced
1 med. carrot, chopped                                                               
½ tsp. dried basil
1 med. onion, chopped                                                               
1 tsp. dried oregano
1 clove garlic, minced
¾ c. lentils, rinsed
1 large stalk celery, chopped
Salt & fresh ground pepper to taste
2- 14 ½ oz. cans Italian-style stewed tomatoes
1 lb. spaghetti or other pasta
1 -15 oz. can tomato sauce

In a large saucepan, cook carrot, onion, garlic, and celery in oil over medium heat until softened, about 5 minutes.
Add tomatoes, tomato sauce, mushrooms, basil, oregano, and lentils; stir well. Simmer over low heat for 1 hour, adding water as necessary to keep the mixture from becoming too thick.  It should have the consistency of a meat sauce.  Season with salt and pepper to taste. Cook spaghetti according to package instructions.  Serve sauce over prepared pasta.
Note:  Lentils will require longer cooking time than the normal 25 to 40 minutes due to acidity of ingredients like tomatoes and tomato sauce.

Nutrition Facts
Serving Size 
Servings Per Container 6
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4