I created this recipe because I had an idea for how I wanted a spaghetti sauce to be but I couldn’t find a recipe out there that was what I wanted – that isn’t to say there isn’t one like this – I just couldn’t find it – so I decided to create what may be my first original recipe.
Two things I had in mind – I wanted the sauce to be thick and also to have a bit of a meaty texture – this required two different kinds of lentils – red lentils (that break down when cooked and would give the thickness) and brown lentils that would stay somewhat solid and give that meaty texture I was looking for. Also, I wanted this to be the kind of recipe where you just add everything to the crock pot without having to brown anything first.
So this is what I came up with – feel free (of course) to add additional seasonings that you like in your spaghetti sauce – I don’t like thyme for instance so I don’t have that as part of the recipe. Also, you could use an Italian seasoning blend to simplify things 🙂
Crock Pot Lentil Spaghetti Sauce
1 diced onion
1 diced green or red pepper (I used red)
3 cloves garlic (minced)
1/2 cup red lentils
1/2 cup brown lentils (green would probably work too)
3 cups veggie broth
3 cups tomato sauce or pasta sauce (I used a garlic flavored tomato sauce that was 680 ml – so not quite 3 cups)
1 tbsp dried parsley
1.5 tsp dried oregano flakes
1 tsp dried basil
1 bay leaf
4-5 tbsp tomato paste
1 tsp salt (optional)
1 tbsp raw cane sugar or other sweetener (i.e. agave, maple syrup etc) (optional)
Add all ingredients to the crock pot except the tomato paste, salt and sugar.
Cook on low setting for approx 8 hours (I used high for the first hour while I was at home and then switched to low when I left the house). Approx 30 min before serving (i.e. when you start the water for your pasta) stir in the tomato paste and taste to see if salt and sugar are needed.
Serve over your favorite pasta!!