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I got this recipe from the book The McDougall Plan. A great book with a lot of great recipes. I usually saute the onions, carrots and green pepper in some water for a bit before adding the lentils and the broth. I also add 1/4 cup tamari (or coconut aminos) sauce instead of 1 tbsp. This recipe may be made ahead and reheated and it freezes well. Makes the best spaghetti sauce!
| The McDougall Plan |
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 2 cups dried lentils
- 1 large chopped onion
- 1-2 carrots chopped
- 1 green pepper chopped
- 4 cups vegetable broth
- 4 cups tomato sauce
- 1 tbsp parsley flakes
- 2 bay leaves
- 1/2 tsp basil
- 4-5 cloves garlic
- 1 tbsp tamari for soy free use coconut aminos
- 1/2 - 1 tsp chili powder
Ingredients
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Instructions
- Place lentils, onions, carrots, and green pepper in a large pot with broth. Cover and simmer for 30 minutes. Add tomato sauce and seasonings to the pot and simmer for 30 minutes longer. Serve over whole grain bread, muffins, or whole grains.
- I actually like to sautee the veggies before I add the broth and lentils to let cook for 30 minutes. Then continue as directed.