Sicilian Lentil and Zucchini Sauce

    Sicilian Lentil and Zucchini Sauce


    105 people made this

    This is a great hearty and vegetarian pasta sauce based on lentils, mushrooms and zucchini. We always make it in winter.

    Serves: 8 

    • 2 teaspoons olive oil
    • 1 onion, peeled and chopped
    • 150g mushrooms, sliced
    • 1 small zucchini, chopped
    • 3 cloves garlic, crushed
    • 1 cup (220g) dried lentils
    • 3 1/2 cups (875ml) water
    • 1 (700ml) jar passata or tomato puree sauce
    • 4 tablespoons tomato paste
    • 1 1/2 teaspoons caster sugar
    • 1/2 cup (125ml) water

    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    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 passata, tomato paste, sugar and remaining water. Bring to the 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.

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    Reviews (1)


    Seemed bland sadly & way too many lentils to use over pasta. - 29 Nov 2013

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