Total Time
Prep 10 mins
Cook 35 mins

A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

Ingredients Nutrition


  1. In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
  2. Add lentils and water (or broth).
  3. Cover and cook on low heat until lentils are tender (20-35 minutes).
  4. Add tomato paste, 3/4 cup water and seasonings.
  5. Cover and cook until lentils are soft and mushy (about 10-15 minutes).
  6. Serve over cooked spaghetti.
  7. If desired, sprinkle with grated Parmesan cheese.
Most Helpful

I used vegetable stock, and a can of tomatoes with tomato paste and herbs, (as that was what I had on hand). I also threw in a splash of red wine. REALLY good, will be keeping this recipe for the future. I am definitely going to give some more of your recipes a go.

Sueie March 25, 2003

This recipe was very easy to make. And very delicious. I served it with whole wheat pasta.

Diane S May 09, 2003

We loved this! I will definitely make this again and share the recipe with others. I like that it has a good amount of protein in it. What really bothers me about pasta and sauce is that it's all carbs, for those of us that don't eat a lot of meat it's not really balanced. We used one very large onion, doubled the garlic, perhaps cooked that bit longer than 5 minutes before adding the lentils. We used dry beef stock mix that already had sodium so we didn't add any additional salt. We tripled the oregano (at least) and used healthy pinch of cayenne. After we were done we were thinking we should have eaten the green beans we cooked as a side first, because after eating it we did not feel like eating green beans. Well, we solved that by putting the sauce on the beans and it was wonderful that way too!!

quinoanut March 09, 2011