Sicilian Lentil Pasta Sauce

Sicilian Lentil Pasta Sauce (slightly adapted from AllRecipes, Servings: 8, Total Time: 1 hour, 40 minutes)

Ingredients

• 2 tsp. olive oil
• ½ cup chopped onion
• 1 cup fresh sliced mushrooms
• 1 small zucchini, chopped
• 3 cloves garlic, minced
• 1 cup dry lentils
• 3 cups water
• 2 (8 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 1 ½ teaspoons white sugar
• ½ cup water

Directions

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 ½ cup water (if needed). 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.

Neither my husband nor I found this dish to our liking.  There wasn’t much flavor and it needed some cheese, garlic powder, or other Italian seasoning to make it, well, edible.  It does meet my desire for healthy food with the lentils and vegetables, but I don’t like to sacrifice taste one bit.  I don’t think that I will be making this dish again.  I’d rather try out some different recipes.