Our lentils in tomato sauce is a great dish on its own, but you can also use them the jazz up a baked potato, in place of regular sauce on pasta, or even over rice. We first par-cook the lentils in vegetable broth to give them extra flavor, and then finish cooking them in the tomato sauce. Lentils in tomato sauce may well become your new way to make lentils.

Prep Time: 5 minutes
Cooking Time: 50 minutes
Servings: 6-8


2 1/2 cups vegetable broth
1 1/2 cups green lentils, rinsed and any debris removed
1 Tablespoon olive oil
1 large onion, diced
1/4 teaspoon salt
3 cups tomato sauce


1. Add broth and lentil to a medium pot. Bring to a boil, cover, and reduce to simmer. Simmer for 10 minutes. The lentils will still be firm. Drain the lentils and set aside.

2. While the lentil are cooking, heat the oil in a large pan over medium high heat. Add the onion and sauté until translucent, about 6 minutes. Sprinkle with salt and sauté another minutes.

3. Add tomato sauce to the pan and mix well. Add the lentils to the tomato sauce, cover and simmer for 15 minutes, or until the lentil are soft. Add a little water as needed if the sauce gets to thick.

4. Serve the lentils hot as is, or use as a topping for baked potatoes, pasta, or rice.