Sicilian Lentil Pasta Sauce recipe

8 servings

2 teaspoons olive oil

1 cup chopped onion

2 cups fresh sliced mushrooms

1 small zucchini, chopped

3 cloves garlic, minced

1 cup dry lentils

3 cups water

2 (8 ounce) cans tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons white sugar

1/2 cup water

In a large saucepan, heat oil over medium heat.

Add onions, mushrooms, zucchini, and garlic.

Cook and stir until tender, about 5 minutes.

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.

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.