Ingredients
1 tablespoon olive oil
1 large onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
8 oz cremini mushrooms, finely chopped
3 cloves garlic, minced
1 cup dry brown or green lentils, rinsed
1 can (28 oz) crushed San Marzano tomatoes
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
3 cups vegetable broth
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 8-10 minutes until soft and fragrant.
Step 2: Stir in the finely chopped mushrooms and cook for another 5-7 minutes until they have released their moisture and turned golden brown.
Step 3: Add the minced garlic, tomato paste, dried oregano, basil, and red pepper flakes. Cook for 2 minutes to toast the spices and caramelize the paste.
Step 4: Pour in the vegetable broth and use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits.
Step 5: Add the rinsed lentils and the crushed tomatoes. Stir well to combine.
Step 6: Bring the vegan spaghetti sauce to a gentle boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the lentils are tender.
Step 7: Stir in the balsamic vinegar and nutritional yeast. Season with salt and pepper to taste.
Step 8: Let the sauce sit for 5 minutes before serving over your favorite pasta, garnished with fresh parsley.
Notes
If the sauce is too thick after simmering, add 1/4 cup of pasta water at a time until the desired consistency is reached.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 245 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg