Lentil and Mushroom Spaghetti Sauce

Lentil and Mushroom Spaghetti Sauce

  • Preparation 40 min
  • Cooking 6 h
  • Other 8 h
  • Servings 1
  • Makes Makes 8 cups (2 litres)
  • Freezes Yes

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.

Featured in the book Slower is Better - From a Taco Fiesta to Chocolate Pudding Cake (p. 70)
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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

Personal Note

To help you with this recipe

RICARDO Slow Cooker

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