Makes about 7 cups of sauce
Ingredients:
- 1 (6 oz.) can tomato paste
- 1 (14.5 oz.) can petite-diced tomatoes
- 1 (15 oz.) can tomato sauce
- 1 tablespoon dried basil or Italian seasoning
- 1 teaspoon garlic powder or 2 cloves fresh garlic, peel and minced
- ½ teaspoon fine grain salt, optional
- 1 teaspoon sweetener (sugar, Sucanat, honey, agave), optional
- 2 cups water
- ½ cup broth (I use Better Than Bouillon, any flavor) or ½ cup water and 1 T. tamari
- 1 cup red lentils, rinsed and picked over
In an InstantPot or other pressure cooker:
Place all ingredients in your InstantPot, lock the lid, and set to cook at high pressure for 5 minutes. When cooking is done, use the quick-release option to vent the cooker. Adjust salt to taste and spoon over cooked pasta or zoodles.
On the stovetop:
Place all ingredients in a medium to large soup pot. Bring to a boil over high heat, stirring to keep lentils from clumping. Reduce heat and simmer, covered, until lentils are tender, about 20-23 minutes. Adjust salt to taste and spoon over cooked pasta or zoodles.
 | This sauce freezes well. I use the leftovers in my Hearty Lentil Minestrone. |
