World Food and Wine
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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!

Ingredients

1 cup lentils (measured dry, soaked if necessary)
2 cans passata (4 oz cans)
1 cup onion (chopped)
1 zucchini (small, washed and sliced)
2 cups mushroom (Portabella mushrooms)
2 teaspoons olive oil (virgin olive oil)
3 cloves garlic
3 cups water

Instructions

  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.
Yield
4 servings
Preparation time 15 minutes
Cooking time 50 minutes
Total time
1 hour, 5 minutes

Notes

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.

Source

Italian cuisine

Sicilian sauces are a perfect accompaniment for pasta.

moderate, healthy
sauces
Italian food recipes
Food in Europe

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