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Sicilian lentil salsa

This Sicilian lentil salsa is a sauce that takes just a bit more preparation but, oh my, are the results ever worth it!


1 c lentils (measured dry, soaked if necessary)
2 cn passata (4 oz cans)
1 c onion (chopped)
1 zucchini (small, washed and sliced)
2 c mushroom (Portabella mushrooms)
2 t olive oil (virgin olive oil)
3 clv garlic
3 c water


  1. Heat the olive oil in a large saucepan, on medium. While you wait for the pan and oil to heat, chop the zucchini into small pieces and slice the mushrooms. Mince the garlic and chop the onions.
  2. Now add all the vegetables and cook for about 5 minutes, stirring gently.
  3. Add the lentil beans and water, then boil. Reduce the heat and cover, allow to simmer for about 45 minutes. Add water as needed to prevent drying. The result will be a delicious, thick sauce suitable for all manner of dishes.
Total time
1 hour, 5 minutes
Cooking time
Preparation time
4 servings


You can always substitute canned tomato paste for leftover onion and garlic Sicilian sauce and reduce the amount of garlic.

For a delightful variation on this simple recipe, add a small amount of crushed red peppers. For yet another tasty variety, try a few bits of finely chopped anchovy.

Of course, you can always stretch the boundaries and add a couple of tablespoons of fresh chopped oregano. Not strictly speaking a Sicilian spice, it nevertheless adds both odor and taste that is truly wonderful.

Sicilian sauces are a perfect accompaniment for pasta.

moderate, healthy
Italian food recipes
Food in Europe