Lentil Sunday Sauce with Pasta
and Italian house salad

Name: Lentil Sunday Sauce with Pasta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz Carrots, diced; 1 Onions, medium, diced; 5 cloves Garlic, chopped; 1 Tbsp Oil, olive; 3 Tbsp Tomato paste; 2 tsp Oregano, dried; 2 tsp Thyme, dried; 1 can Tomatoes, whole peeled (28 oz / 795 g); 1 can Tomato sauce or puree (14 oz / 397 g); 1/2 cup Wine, red (sub stock); 2 cups Lentils, uncooked French / green (enough for 2 nights); 1 Tbsp Vinegar, balsamic; for serving Cheese, parmesan (opt), grated; 8 oz Pasta, any type; 8 oz Cucumbers, cubed; 1 cup Tomatoes, cherry or grape, halved; 1 can Olives, black (4 oz / 114 g), drained; 1 1/2 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 5 oz Mixed greens (sub any salad greens)

Active: 45 Total: 45

Original GF Paleo Vegetarian

Sunday Sauce is an Italian-style tomato sauce that is slow-cooked and served with pasta. It gets its name because many families with Italian roots traditionally made it on Sundays using any meat that was leftover from earlier in the week. Our vegetarian version uses lentils, which give the sauce texture and a good amount of protein.
Smarts: Make a double batch of Sunday sauce tonight to use leftovers in Wednesday's meal.

Ingredients

Metric

Servings:

Lentil Sunday Sauce (for 2 nights):

Carrots - 8 oz , diced
Onions, medium - 1 , diced
Garlic - 5 cloves , chopped
Oil, olive - 1 Tbsp
Tomato paste - 3 Tbsp
Oregano, dried - 2 tsp
Thyme, dried - 2 tsp
Tomatoes, whole peeled (28 oz / 795 g) - 1 can
Tomato sauce or puree (14 oz / 397 g) - 1 can
Wine, red - 1/2 cup (sub stock)
Lentils, uncooked French / green - 2 cups (enough for 2 nights)
Vinegar, balsamic - 1 Tbsp
Cheese, parmesan (opt) - for serving , grated

Pasta:

Pasta, any type - 8 oz

Italian House Salad:

Cucumbers - 8 oz , cubed
Tomatoes, cherry or grape - 1 cup , halved
Olives, black (4 oz / 114 g) - 1 can , drained
Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Oil, olive - 3 Tbsp
Mixed greens - 5 oz (sub any salad greens)

Prep

Carrots / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Cucumbers / Tomatoes / Black olives - Prep as directed and combine. (Can be done 1 day ahead)

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Make

Heat olive oil (portion for sauce) in a Dutch oven or large saucepan over medium-high heat. Add carrots, onions, and garlic with some salt. Saute until very tender, 6 to 7 minutes.
Stir in tomato paste, oregano, and thyme until fragrant, ~1 minute.
Pour liquid from the cans of tomatoes into the pot and then, using your hands, crush the whole tomatoes as you add them. Add tomato sauce and red wine. Bring to a simmer. Stir in lentils and balsamic vinegar. Cover and simmer until lentils are tender, 20 to 30 minutes (cook time may vary, so check lentils on the lower end of the cook time and continue simmering longer if needed).
While lentils and sauce simmer, bring a large stock pot of salted water (for the pasta) to boil. When water is boiling, add pasta and cook according to package directions.
In a large mixing bowl, whisk together red or white wine vinegar and mustard. Add olive oil (portion for salad) while whisking. Top vinaigrette with cucumbers, tomatoes, black olives, and mixed greens. Wait to toss salad until right before serving.
Drain pasta and spread out on a serving platter.
Taste sauce and season with some salt and pepper. Divide sauce in half. Spread half over pasta (for tonight). Reserve the second half for Wednesday’s meal.
Top pasta and sauce with some parmesan cheese (if using). Enjoy salad on the side.

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