Lentil, Mushroom and Tomato Pasta Sauce

Lentil Pasta Sauce - Kitsunetsuki Kitchen

This recipe began life as lasagne. To keep a short story short; I started making a lasagne, got as far as the lentil base, and was too impatient (read: hungry) to carry on. Turns out lasagne filling is great served with any kind of pasta, and it makes a really comforting, nutritious bulk-cook for weeks when you don’t have much time (I’m sure it would freeze well, though I haven’t tried it). These amounts would make at least 6 substantial portions of pasta sauce, and if you have more patience than me, you can use it as a lasagne base — just alternate layers of lentil mix, lasagne sheets and vegan béchamel (melt a glob of vegan butter, mix in about the same quantity of flour to make a roux, whisk in almond milk incrementally and then season). It’s pretty similar to my lentil cottage pie, so if you like it, go make that!

You’ll need:
250g brown/green lentils
1 red pepper, finely choppped
250g mushrooms (button/chestnut), chopped
2 sticks celery, finely chopped
1 onion, finely chopped
4 garlic cloves, minced
2 tbs dried thyme
2 tins of chopped tomatoes
50ml red wine
1 tbs light soy sauce
20-25g fresh basil
olive oil
salt & pepper to taste


1. Rinse, and then cook your lentils in boiling salted water until soft, 15-25mins.
2. Heat a glob of olive oil in a large saucepan, fry the onion and celery until starting to soften.
3. Add the mushrooms, red pepper, garlic and half the thyme. Keep on a medium heat until soft, stirring regularly.
4. Mix in the tomatoes, wine, soy sauce, and the rest of the thyme. Simmer to thicken.
5. Tear in the fresh basil, and season to taste.

Lentil Pasta Sauce - Kitsunetsuki Kitchen


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