Prep Time: 20 minutes
Cooking Time: 2 hours & 40 minutes
Ingredients
- 2 tsp olive oil
- 1 cup chopped onion
- 2 cups canned or fresh sliced mushrooms
- 1 celery stalk, chopped
- 3 cloves garlic, minced or 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup dry lentils
- 3 cups water
- 2 8 oz cans tomato sauce
- 1 6 oz can tomato paste
- Pinch of stevia or drop of honey (if desired)
- 1/2 cup water
Instructions
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, celery, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 1 hour.
- Stir in tomato sauce, tomato paste, honey/stevia, Italian seasoning, 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
- Number of Servings Per Container: 8
- Serving Size: 1/2 cup
- Calories: 190
- Total Fat: 2.5 g, 3%
- Saturated Fat: 0g, 0%
- Trans Fat: 0g, 0%
- Cholesterol: 0mg, 0%
- Sodium: 390mg, 17%
- Total Carbohydrate: 34g, 12%
- Dietary Fiber: 7g, 24%
- Total Sugars: 9g
- Added Sugars: 0g, 0%
- Protein: 11g, 22%
- Vitamin D: 0.07mcg, 0%
- Calcium: 40mg, 3%
- Iron: 4mg, 21%
- Potassium: 900mg, 19%