Lentil and Mushroom Spaghetti Sauce

Name: Lentil and Mushroom Spaghetti Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 cup onion (finely chopped); 2 cloves garlic (minced); 2 cups mushrooms (sliced); 1 cup dried green lentils (rinsed and drained); 2 cups vegetable broth; 1 can crushed tomatoes (796 ml); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon balsamic vinegar

60 min 6 servings Easy

All Recipes

Lentil and Mushroom Spaghetti Sauce

A hearty and flavourful lentil and mushroom sauce perfect for any pasta.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Spaghetti sauce is a staple in many kitchens, offering a comforting and satisfying meal option. This version, made with lentils and mushrooms, brings a delightful twist to the classic. Packed with plant-based protein and rich umami flavours, this sauce is not only delicious but also nutritious. Lentils add a hearty texture and a boost of fibre, making this dish both filling and wholesome. Mushrooms, with their earthy and robust taste, complement the lentils perfectly, creating a sauce that is sure to please both vegetarians and meat-eaters alike.

Ingredients

Servings

Main Ingredients

Instructions

Sauté the aromatics

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Pro tip: Avoid browning the onion to keep the flavour mild.

Cook the mushrooms

Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8 minutes.

Pro tip: Use a mix of mushroom varieties for a richer flavour.

Add lentils and broth

Stir in the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Pro tip: Check the lentils occasionally to ensure they are not sticking to the bottom.

Incorporate tomatoes and herbs

Add the crushed tomatoes, oregano, basil, salt, and black pepper. Stir well to combine.

Simmer the sauce

Continue to simmer the sauce on low heat for 20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

Pro tip: If the sauce becomes too thick, add a bit more broth.

Finish with vinegar

Stir in the balsamic vinegar and adjust the seasoning to taste. Serve hot over cooked spaghetti.

Pro tip: The vinegar adds a touch of acidity to balance the flavours.

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Tips & Tricks

<ul><li>Use a variety of mushrooms for depth of flavour.</li><li>Rinse lentils thoroughly to remove debris.</li><li>Simmer the sauce slowly for a richer taste.</li><li>Adjust seasonings to taste at the end of cooking.</li></ul>

Serving Suggestions

Serve this lentil and mushroom spaghetti sauce over your favourite pasta, topped with freshly grated Parmesan cheese if desired. It pairs well with a side of garlic bread and a crisp green salad for a complete meal. This sauce can be made ahead and stored in the refrigerator for up to three days or frozen for up to three months. Reheat gently over low heat, adding a splash of water if needed to reach the desired consistency.