This is one of my favorite go-to meals when I need something easy, cheap, and nutritious to put out on the table.

A nice vegetarian alternative for a traditional meat sauce. Rich and flavorful, just enough spice. Basic, inexpensive ingredients. Served on a bed of whole wheat pasta (or even brown rice) makes a complete protein.

Ingredients:

3 tablespoons olive oil
3 medium onions
5 cloves garlic
2 1/2 cups dry lentils
6 cups water
2 28 oz cans crushed tomatoes (with basil)*
1 small can tomato paste
1 tsp crushed red pepper
1/2 tsp dried parsley

salt to taste (optional)

Directions:

Slice onions into very thin rounds (or chop finely) and saute in oil until tender. Dice garlic and add to onions, cooking for another minute or two.

Add the lentils, mixing to coat with the seasoned oil, and then the water. Allow to come to a boil. Then reduce heat and simmer for approximately 30 minutes.

Add crushed tomatoes and all seasonings. Add salt if desired. Mix well. Add tomato paste a spoonful at a time, mixing well after each addition.

Lower heat and allow to cook for at least an hour to allow the the tomatoes to lose their raw taste and for all the flavors to meld sufficiently.

* If using unseasoned canned tomatoes simply add 1/4 tsp dried basil, or a few fresh chopped basil leaves.

Serving:

Enough sauce for up to 2 pounds of pasta. This is enough to feed my family of 5 (3 adults, a teen and a tween) twice.

If your diet allows, serve with grated Parmesan or Romano cheese to sprinkle on top of each serving.

Adapted from:

American Wholefoods Cuisine

You might also like:

Enemy Of The Steak: Vegetarian Recipes To Win Friends And Influence Meat-Eaters

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

Image: Suat Eman / FreeDigitalPhotos.net

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