This delicious vegan, nuts-free, gluten-free and eggs/lactose-free Italian/European lentil spaghetti sauce is made from onions and red lentils blended with fragrant tomato paste.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 51 mins – easy
🍽 6 servings – 169 kcal per serving
|
Serving
154g |
Fat
3g |
Sat. fat
0g |
Sodium
431mg |
|
Carbs
28g |
Fibers
5g |
Sugars
4g |
Proteins
9g |
INGREDIENTS
- An eighth tsp black pepper
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 cup red lentils
- 2 cups vegetable broth
- 5½ oz tomato paste
- 1 tbsp dried parsley
- ½ tsp dried oregano
- 1 pinch cayenne pepper
TOOLS
- 1 knife
- 1 lid
- 1 saucepan
- 1 wooden spoon
STEPS
Peel and slice the onion, then mince the garlic cloves.
Heat vegetable oil in a saucepan. Stir in onions and garlic. Cook for 5 minutes, then mix in red lentils, vegetable broth, and tomato paste. After that, add a three-quarter cup of water, half a tsp of salt, black pepper, dried parsley, dried oregano, and cayenne pepper. Cover the saucepan with a lid and cook on low heat for 25 minutes.
It’s ready to be served !
