Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup cooked brown or green lentils
- 1 cup chopped mushrooms
- 1 (14–15 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable broth
- 1 lb pasta of choice
- Fresh basil leaves, for garnish
- Grated vegetarian cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cooked lentils and mushrooms. Cook for 5 minutes until mushrooms release their moisture and soften.
- Add crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and vegetable broth. Stir well and bring to a simmer.
- Cover and simmer on low heat for 20–25 minutes, stirring occasionally. Adjust seasoning if needed.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- Spoon sauce over pasta and garnish with fresh basil and optional cheese. Serve warm.
Notes
- Use brown or green lentils for the best texture.
- For a spicier version, add red pepper flakes to taste.
- Store sauce separately from pasta for best results when reheating.
- Simmer uncovered longer for a thicker sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Simmered
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (with pasta)
- Calories: 410
- Sugar: 9g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
