Ingredients
8
8 servings
- •2 teaspoons olive oil
- •1 cup chopped onion
- •2 cups fresh sliced mushrooms
- •1 small zucchini, chopped
- •3 cloves garlic, minced
- •1 cup dry lentils
- •3 cups water
- •2 (8 ounce) cans tomato sauce
- •1 (6 ounce) can tomato paste
- •1.5 teaspoons white sugar
- •0.5 cup water
Instructions
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutritional Facts
Per 8 servings
- Calories: 145
- Carbohydrate: 26g
- Fat: 2g
- Fiber: 10g
- Protein: 9g
- Sugar: 8g
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