With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!
1green bell pepperseeded and diced
2medium carrotspeeled and diced (about 1 cup)
1/4teaspoonfreshly ground black pepper
128-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
16-ounce can tomato paste
2cupslow-sodium vegetable broth
1tablespoonhoneyor sub vegan-friendly granulated sugar if vegan
1/2cupminced fresh parsley
Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.