Napa Goat Ranch Lentil & Vegetable Spaghetti Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a very hearty (and spicy if you want) sauce for pasta on those nights that you want to do without the meat sauces. Enjoy with some fresh foccacia bread and a glass of chiani for a heavenly meal! Ingredients:
1 small onion, minced |
1 carrot, minced |
2 garlic cloves, minced |
1/2 teaspoon dried thyme |
1 tablespoon olive oil |
1 cup lentils |
2 cups tomato sauce |
1 cup vegetable broth (or substitute chicken broth) |
teaspoon dried basil |
1 teaspoon black pepper |
1/2 teaspoon red pepper flakes |
1 teaspoon dried oregano |
1 teaspoon salt |
8 ounces spaghetti |
3 -4 sprigs parsley, minced (optional) |
parmesan cheese (optional) |
Directions:
1. In a dutch oven (or large pot) saute the onion, carrot, garlic and the thyme in olive oil until lightly browned.
2. Add the lentils and the rest of the ingredients (except the spaghetti and the parsley) along with the broth. Reduce the heat to medium.
3. Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
4. Meanwhile, cook the spaghetti. Toss the cooked pasta with a little fresh olive oil and the parsley if desired.
5. Pour the sauce over the spaghetti. Garnish with additional parsley and parmesan cheese, if desired.
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