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Ingredients
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2 teaspoons olive oil
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1 cup chopped onion
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2 cups fresh sliced mushrooms
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1 small zucchini, chopped
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3 cloves garlic, minced
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1 cup dry lentils
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3 cups water
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2 (8 ounce) cans tomato sauce
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1 (6 ounce) can tomato paste
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1 ½ teaspoons white sugar
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½ cup water
Directions
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In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
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Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
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Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition Facts (per serving)
145 | Calories |
2g | Fat |
26g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 145 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 2% |
Sodium 466mg | 20% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 10g | 35% |
Total Sugars 8g | |
Protein 9g | 18% |
Vitamin C 14mg | 16% |
Calcium 38mg | 3% |
Iron 3mg | 18% |
Potassium 758mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.