Lentil spaghetti sauce

This spaghetti sauce is a low budget recipe.


It is a variation of the No-meat Spaghetti sauce, because lentils are really cheap (way less expensive than meat and no-meat). It is also better not to eat to much processed food which are for example high in sodium.

I love this recipe because I can make one batch, freeze it and have it for lunch when I have no time to cook.

Servings: 8


  • 2 cups dried green lentils

  • 2 chopped onions

  • 1 cup chopped celeries

  • 1 pack chopped mushrooms

  • 2 cans (28 oz each) diced tomatoes

  • 1 can (340 ml) tomato soup

  • 1/2 can (185 ml) tomato paste

  • 2 Tbsp maple syrup Spices (oregano, basil, pepper...)


  1. Cook the lentils in a pot (each cup of lentils needs 2 cups of water).

  2. In a big pot, cook the onions and celeries for 5 minutes. Add the mushrooms and cook for another 2 minutes.

  3. Add the rest of the ingredients (except the lentils). Simmer for 30 minutes until desired consistency (brew occasionally).

  4. Add the lentils.

  5. Serve on spaghettis (I use whole wheat spaghetti).