Archive for sauces

Lentil and Artichoke Sauce

2 cups diced yellow onions
2-3 large garlic cloves, minced
1 1/2 teaspoons dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup dry lentils
1 bay leaf
2 tablespoons fresh lemon juice
2 16-ounce cans chopped tomatoes (fire-roasted if you want, canned)
1 1/2 cups quartered artichoke hearts (15-ounce jar, drained)
¼ teaspoon crushed red pepper flakes (optional)
Water as needed
Salt and ground black pepper, to taste

Add onions to large sauce pan or soup pot and sauté on medium heat for about 5 minutes, until golden. Add the garlic and spices and cook for 2 minutes, stirring frequently. Add the lentils, bay leaf, lemon juice, tomatoes and tomato liquid, artichoke hearts, and crushed red pepper (if using) and bring to a boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. Add water if sauce becomes too thick. Remove and discard the bay leaf. Add salt and pepper to taste. Serve over pasta of your choice.

Adapted from


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Spaghetti Sauce with Clams and Zucchini

My mom threw this together for us the other night. It’s not vegan, as you can see with the clams, but it is fast friendly and very good. The squash gives you a shot of veggies and the clams bring protein. You’ll need:
2 zucchini, grated
3 cups spaghetti sauce
1 10-oz. can clams, drained
1/2 c. black olives, sliced

Cook the squash in a saucepan until soft. Add the remaining ingredients and cook until hot. Serve over your favorite pasta.

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