Sicilian Lentil Pasta Sauce


This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.

Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 40 mins
8 servings


  • 2 teaspoons olive oil

  • 1 cup chopped onion

  • 2 cups fresh sliced mushrooms

  • 1 small zucchini, chopped

  • 3 cloves garlic, minced

  • 1 cup dry lentils

  • 3 cups water

  • 2 (8 ounce) cans tomato sauce

  • 1 (6 ounce) can tomato paste

  • 1 ½ teaspoons white sugar

  • ½ cup water


  1. In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.

  2. Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.

  3. Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

Nutrition Facts (per serving)

145 Calories
2g Fat
26g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 145
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Sodium 466mg 20%
Total Carbohydrate 26g 9%
Dietary Fiber 10g 35%
Total Sugars 8g
Protein 9g
Vitamin C 14mg 72%
Calcium 38mg 3%
Iron 3mg 18%
Potassium 758mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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