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 in English (101)


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


    A nice alternative way to eat lentils. Heed this warning though: if you cook the lentils as long as this recipe suggests, you will have soup. It only took 30 minutes for my sauce to thicken enough to be served over pasta.  -  09 Aug 2005  (Review from Allrecipes USA and Canada)


    This was fantastic! I'm giving it 5 stars even though I made a couple of changes to suit my tastes. First, I used vegetable stock instead of water, and at first I thought that was a mistake because it started to smell "vegetable soupish", but in the end it worked. I think water would have worked fine too. I used crushed tomatoes in puree instead of sauce, and like others added the zucchini with the tomatoes as I didn't want it overcooked. I omitted the sugar and added a grated carrot with the tomatoes - it does the same thing that sugar is meant to do, cut the acidity of the tomatoes, but you also get a bit more nutrition. And I seasoned with oregano, basil, salt & pepper. Start to finish, my sauce was done in just under an hour - lentils were tender at about 35 minutes and the sauce simmered for maybe another 20 or so. It was very filling and delicious! Will definitely make this again.  -  20 Feb 2009  (Review from Allrecipes USA and Canada)

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