Batch-Cooked Lentil and Tomato Sauce
This plant-based, high-fibre lentil and tomato sauce is perfect for meal prep and budget-friendly cooking. With rich tomatoes, earthy lentils, and savory herbs, it creates a versatile sauce that pairs beautifully with pasta, grains, or spread on toasted bread. It will last for 5 days in the fridge and freezes well, (up to 3 months), allowing you to enjoy nutritious homemade meals throughout the week with minimal effort.
Ingredients 16
2 tbsp olive oil
1 onion, large, diced
2 carrots, diced
2 stalks celery, diced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil
2 tsp smoked paprika
1⁄4 tsp chili flakes, optional
1 1⁄2 cups dried brown or green lentils, rinsed
2 cans crushed tomatoes
3 cups vegetable broth
2 tbsp tomato paste
1 tbsp soy sauce
salt and black pepper, to taste
parsley, fresh, chopped, optional, for garnish
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Method 9
Heat in a large pot over medium heat.
Add , , and . Sauté for 5-7 minutes until softened.
Stir in , , , , , and . Cook for 1 minute until fragrant.
Add , , , and . Mix well.
Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, stirring occasionally, until are tender and sauce has thickened.
Season with salt and black pepper to taste.
Serve hot over pasta, grains, or toast, or cool completely for storage.
To freeze, portion into containers and freeze for up to 3 months.
Garnish with chopped fresh parsley, before serving.
Helpful tips
Use canned lentils to reduce cooking time; sauce will be ready in about 30 minutes.
Add chopped zucchini, mushrooms, or bell peppers for extra vegetables and flavor.
For a creamier sauce, stir in 1⁄4 cup unsweetened plant-based milk before serving.
Let sauce cool before storing in the fridge; it will thicken overnight.
This sauce is perfect as a base for lasagna or as a topping for baked potatoes.
