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.
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...)
Cook the lentils in a pot (each cup of lentils needs 2 cups of water).
In a big pot, cook the onions and celeries for 5 minutes. Add the mushrooms and cook for another 2 minutes.
Add the rest of the ingredients (except the lentils). Simmer for 30 minutes until desired consistency (brew occasionally).
Add the lentils.
Serve on spaghettis (I use whole wheat spaghetti).