Big Batch Lentil Spaghetti Sauce – Instant pot or stove top

This is a recipe for a great big ol’ batch of Lentil Spaghetti Sauce. It’ll yield 4 large mason jars, or approximately 4 litres. It’s loaded with fresh basil, garlic, olives, and lentils. Lentils might not be at the top of your typical spaghetti sauce ingredients list, but I think you’ll find them to be quite delicious in this recipe!

Omnivore friends and family are sometimes at a loss for what to prepare for vegan loved ones. I always say: Spaghetti! A simple tomato sauce doesn’t need meat or lentils to be delicious, and I’ve never met a kid who didn’t like it. That said, as spaghetti with tomato sauce is something of a staple in our house, I like to make sure we’re covering our nutritional bases.

Enter, the versatile lentil.

Lentils, in my humble opinion, are worthy of being a staple food in any household. They’re loaded with protein, fibre, iron, and important plant compounds called phytochemicals. (Seriously, go check out that phytochemicals link. Oops! There it is again) What’s more – they’re cheap and quick cooking. They’re kind of a perfect food, especially when well prepared.

But why make a big batch of Lentil Spaghetti sauce?

I’ve come to believe that cooking extra is one of the keys experiencing ease in the kitchen. Not everyone can commit to a dedicated week-end prep session. Not everyone wants to! But if you have the financial means and the storage space, almost all of us can benefit from cooking a bit extra when we’re already in the kitchen.

In my experience, intentionally cooking extra results in

• greater enjoyment of home cooked meals
• the inclusion of more whole, plant-based foods in the diet
• lower-stress weeknight meals
• less decision fatigue
• less packaging waste from take-out or pre-made foods
• => => => and a true feeling of pride from having cooked something delicious and tucked some away for later!

So let’s get on with it!

Big Batch Lentil Spaghetti Sauce – – Yields 4 litres

INGREDIENTS

• 2 796ml cans crushed tomatoes
• 1 796 ml can diced tomatoes
• 796 ml water
• 1 large onion – diced
• 1 head garlic – peeled and roughly chopped
• 1.5 cups puy lentils – rinsed
• 1 cup olives, pitted and chopped (kalamata or a mix of your choice)
• 3 Tbsp oregano
• 5 bay leaves
• 2 tsp red pepper flakes (optional)
• 2 tsp salt
• 1 bunch fresh basil, chopped. Small stems included

METHOD – Instant Pot

1. Set the Instant Pot to Sauté. Add onions and tablespoon of olive oil (optional) and sauté for about 5 minutes, stirring regularly, until onions start to soften. If not using oil, just use a splash of water to prevent sticking. Add garlic and sauté for 2-3 minutes more.
2. Now add all of the spices, except for the basil: oregano, bay leaves, red pepper flakes, and salt. Sauté for another minute, until the herbs become aromatic.
3. Now add everything that’s left but the basil! 3 cans of tomatoes, one full can of water, the lentils and the olives. Give everything a good stir.
4. Turn off the sauté function. Put on the lid and position the steam release handle to “sealing.”
5. Pressure cook on high for 9 minutes. (You can use “Bean/Chili” and toggle the time to 9 minutes.)
6. When the cooking is done, either allow to release naturally, or quick release.
7. Now stir in the fresh basil. Season with salt and pepper and you’re done!

METHOD – Stove top

1. Follow steps 1-3 above. Then, bring the pot to a boil over medium high heat, reduce heat and simmer until the lentils are tender, about 20 minutes.
2. When it’s done, stir in the fresh basil, season with salt and pepper and that’s it!

This sauce is great served over noodles, along side polenta, in your favourite lasagne, or as part of an Yves veggie meatball sub. You can make stuffed zucchini boats with it, or eggplant parmesan. So many options!

Storing your Lentil Spaghetti Sauce

I clearly like storing things in mason jars 🙂 I have a million of them since, they rarely break, they’re easy to clean, and I like to do a bit of canning in the summer if I have time.

If you plan to store food in mason jars in the freezer, follow these tips for best results

1. Leave plenty of head space. Contents will expand when frozen, and if you don’t leave enough space you’ll have cracked jars.
2. Cool completely in the fridge before moving to the freezer. Again, this is a way to avoid cracked jars.
3. Use wide mouth jars if possible. Less risk of cracking!
4. Cap loosely. Why? You guessed it – less risk of cracking.
5. Label! I keep a roll of painters tape and a sharpie in the kitchen for this very reason. Be sure to write what’s inside on the lid, as well as the month you made it. I try not to leave things in the freezer for more than 3 to 4 months.

That’s it folks! I hope you love this recipe as much as I do. Please leave me a comment if you make it, or if you have any questions! Happy cooking 🙂

-lacey

Find more things to do with lentils here!