Lentil Sauce

The trick to enjoying whole wheat pasta is finding the right sauce. The bolder flavor of whole grains might over power more delicate toppings. This hearty sauce pairs perfectly with just about any shape whole wheat pasta, from spaghetti to fusilli.

Lentil Bolognese Sauce


2 tablespoons olive oil

1 leek, white and pale green parts only, finely chopped

2 carrots, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

8 ounces dried brown lentils, picked over, rinsed, and drained

1/2 cup dry white wine

1 can (15-ounce) crushed tomatoes

2 sprigs fresh thyme

1 bay leaf

salt and pepper to taste

Freshly grated Parmesan cheese for serving.


Set Sun Oven out to preheat.

Heat the oil in a large enamelware pot place on a heat defuser over medium-high heat (if you don’t have a heat defuser use a Dutch oven or other heavy pot. It will take a little longer for the sauce to cook but the end result will be the same). Add the leek, carrots, celery, and garlic. Cook, stirring often, until just softened, about 5 minutes. Add the drained lentils stirring to coat. Turn the heat up and add the wine, stirring until evaporated. Stir in the tomatoes and 2 cups of water. Add the thyme and bay leaf, cover and transfer to the Sun Oven. Cook until the lentils are soft, about 1 1/2 hours. Remove and discard the thyme and bay leaf. Season to taste with salt and pepper. Serve over pasta. Dust each serving with Parmesan cheese.

Makes 4 servings.



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