This Mushroom & Lentil Pasta Sauce is the perfect hearty dinner after a busy day. It fills the belly, nourishes the body, and is wildly budget friendly. The prefect combination for making real food and real life sustainable!
Lentils have been a rich and healthy food source since the beginning of civilization. They are wildly rich in calcium, potassium, zinc, iron and Vitamin B and are probably the most nutritious of all the legumes (sorry peanuts). Combined with chopped mushrooms, this pasta sauce has a lovely texture that will dazzle even the most die-hard meat lover.
This recipe is especially wonderful for introducing lentils into the diets of little ones. The rich red sauce gives the slightly chewy lentils a familiar flavor. This is one of my daughter’s favorite Meatless Monday dinners and was key in encouraging her to try lentils in many other dishes.
Hint: Cook your lentils ahead of time to make this an easy peasy throw-together dinner at the end of a busy day!
- 2 tablespoons coconut oil
- 1-2 cloves of garlic, minced
- 1 cup chopped mushrooms
- 1 cup of lentils, soaked overnight
- 1 1/2 cups of broth of choice
- 16 oz tomato sauce (I use my homemade kind)
- Pasta of choice (I like to enjoy this with a blend of gluten free white rice pasta and zoodles)
1. In a large sauce pan, combine broth, garlic and soaked lentils. Bring to a boil and let simmer uncovered until lentils are tender and the liquid has been absorbed (about an hour)
2. Meanwhile, cook pasta of choice according to directions.
3. As the pasta and lentils cook, heat coconut oil in a medium skillet. Add chopped mushrooms and cook until they look slightly translucent. Remove from heat and combine with cooked lentils in the large sauce pan. Add sauce to pan, stirring to combine all ingredients.
4. Serve immediately over cooked pasta. Store leftovers in fridge for up to 5 days or in freezer for months.