Vegetarian entrees can be every bit as good as their meaty contemporaries. My vegetarian spaghetti sauce with lentils is proof. The vegetables and legumes simmer into an earthy splendor with no shortage of mouthwatering flavor.
The lentils make a healthy, hefty building block. They meld the sauce together absorbing vegetable juices and wine.
Serving is easy. Just use your favorite pasta as a base. Pile on a generous serving of vegetarian spaghetti sauce with lentils. Freshly-grated Romano cheese makes a festive finish.
Leftovers freeze well if used within a few months. Mark the date on the container prior to freezing.
Ingredients:3 cups water 3 bay leaves, dried 3 tablespoons vegetarian bouillon 1 ½ cups dried green lentils, rinsed and picked over 3 medium carrots, washed and peeled 2 tablespoons olive oil 1 onion, large-sized, chopped 1 red bell pepper, chopped 1 garlic clove, pressed 2 zucchini medium-sized, cubed 3 tomatoes, medium-sized, chopped* 1 tablespoon Italian seasoning 1/2 cup white wine Salt and pepper to taste
Place 3 cups cold water, bay leaves and bouillon into a large soup lobster pot to boil. Wash and pick over lentils in a colander. Put lentils into pot.
Wash, peel and chop carrots into small bite-sized chunks. Stir into lentil pot. Return to a boil and lower heat to cook lentils and carrots until soft, about 45 minutes.
While the lentils and carrots finish cooking, place olive oil in a large frying pan over medium heat. Stir onions and cook until just turning brown. Mix in red pepper, garlic, zucchini, tomatoes* and Italian seasoning. Stir in white wine. Let simmer for about 15 minutes to thoroughly cook vegetables. Add salt and pepper to taste.
Remove the three bay leaves. Serve immediately over pasta cooked al dente and top with freshly grated Romano cheese. Freeze any left overs.* I never remove tomato seeds, any bitterness is counteracted by the wine. Only cook with wine that you would actually drink. Cheers!