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Why This Recipe Works
This sauce is packed with rich flavors and hearty vegetables, making it a satisfying meal for everyone. It’s a great way to enjoy a classic comfort food without meat, perfect for vegetarians and anyone looking to eat more plants.
Cooking Tips
- Use a mix of mushrooms and lentils for extra texture and protein.
- Let the sauce simmer slowly to deepen the flavors.
- Add fresh herbs like basil or oregano at the end for a bright, fresh taste.
- Let the sauce simmer slowly to deepen the flavors.
- Add fresh herbs like basil or oregano at the end for a bright, fresh taste.
Directions
Gently heat some oil in a large pan over medium heat. Toss in the mushrooms, leek, a pinch of salt, red pepper flakes, and pepper. Cook everything together, stirring now and then, until the mushrooms have softened nicely—this should take about 5 to 10 minutes. Next, add the crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and a spoonful of sambal oelek. Give it all a good stir, then let the sauce come to a gentle simmer. Cover the pan and let it cook, stirring occasionally, for around 20 minutes so all those flavors can really meld together. Once it’s done, give it a taste and adjust the seasoning if needed before serving.
Serving Inspiration
Serve this sauce over your favorite pasta, such as spaghetti or penne. It also works well as a filling for lasagna or as a topping for baked potatoes. A sprinkle of grated Parmesan or vegan cheese makes a nice finishing touch.
How To Store This Recipe
Store any leftovers in an airtight container in the fridge for up to 4 days. This sauce also freezes well—just thaw it overnight in the fridge and reheat gently on the stove or in the microwave.
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