Vegan Spaghetti Sauce (with Lentils)

Step 1

Begin by chopping the onion, bell pepper and mushrooms; mince the garlic. Chop as finely as you like, depending on your preferred spaghetti sauce texture.

Step 2

In a sauce pot, warm olive oil over medium heat. Add chopped onion and minced garlic. Cook, stirring regularly for 4-5 minutes.

Step 3

The onion should soften but not brown (if they brown, lower your heat).

Step 4

Next, add chopped bell pepper and chopped mushrooms. Cook over medium-high heat, stirring occasionally for 3-4 minutes. If the mushrooms release a lot of water, cook until there’s little or no water remaining in the pot (or drain excess water away).

Step 5

Drain and rinse a can of lentils.

Step 6

Once your vegetables cook down, add the remaining sauce ingredients to the pot, including lentils, crushed tomatoes, nutritional yeast, sugar, dry oregano, dry basil, salt and pepper to taste.

Step 7

Stir to evenly mix the sauce together.

Step 8

Simmer the sauce over low heat for at least 10 minutes, stirring occasionally. Leave your lid partially on the pot to prevent splattering. If it splatters a lot, lower the heat.

Step 9

Prepare your favorite spaghetti (or any shape) pasta according to package directions.

Step 10

Serve hot sauce over the cooked and drained spaghetti pasta! You could also toss the sauce and pasta before serving if you like.