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Full of veggies and protein, this hearty sauce can be served over whole wheat pasta, spaghetti squash, or spiralized veggie noodles. It is easy to make in big batches and freeze for a quick lunch or dinner.
In a large pot, heat oil over medium heat. Sauté onions and celery for 2 to 3 minutes, until softened.
2
Stir in the shredded carrot and garlic and cook for 2 to 3 minutes.
3
Mix in the tomato paste and cook for 1 minute.
4
Mix in the broth, crushed tomatoes, basil, oregano, kale, and lentils. Stir in the salt and pepper.
5
Simmer on low heat for about 20 minutes, until the sauce thickens.
Mix it up
This recipe is also great with a combination of lentils and lean animal protein, such as ground turkey. Adjust the ratio of plant and animal protein to your family’s liking.
