Sicilian Lentil and Zucchini Sauce

    1 hour 40 minutes

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

    106 people made this

    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 (93)


    Not as tasty as I'd expected, and it made a huge quantity - enough for 6-8 people. It wasn't as thick as I expected either, even though I didn't add more than the initial 3 cups of water.  -  29 Mar 2017


    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)