Makes 4 servings
Tomato sauce is good, but it is so much better when it’s loaded with lentils and lots of veggies! This delicious sauce was inspired by Dreena Burton’s book, Plant-Powered Families. It has become one of our family’s main staples for a tasty and filling meal. It’s delicious over zoodles, but it’s just as delicious over your favorite pasta, potatoes, rice, or even greens. So, what are you waiting for?
Ingredients for blender (Tomato Sauce Base)
3 ounces smoked sun-dried tomatoes
14-ounce can petite diced tomatoes, unsalted
1 ounce garlic cloves (about 8 cloves)
1 cup julienned carrots
1 large onion, quartered
1 cup white button mushrooms, sliced
1 teaspoon fennel seeds
1 cup water
½ teaspoon liquid smoke, mesquite flavor
Ingredients for Instant Pot
2 cups red lentils, rinsed and drained very well
2 tablespoons Italian herbs
1 tablespoon dried oregano
2 tablespoons onion powder
2 tablespoons garlic powder
1½ tablespoons salt-free southwest seasoning
2 tablespoons chile powder, unsalted
1 tablespoon smoked paprika
¼ teaspoon ground cumin
⅓ cup quick steel-cut oats
5 cups water
Tomato Sauce Base from above
⅓ cup balsamic vinegar, reduced (4% acidity)
6 tablespoons nutritional yeast
Chef’s Note: The Lentil Tomato Sauce will keep in tightly sealed glass jars in the fridge for 5-7 days. I am sure that it will freeze well too, but it never lasts that long around my house!