Monday dinner: GF spaghetti with lentil-veggie sauce


300 g (3/4 of a package) gluten-free, organic spaghetti; we normally use brown rice pasta
1 can of organic lentils or beans, or 2 cups / 5 dl of organic dry, lentils (red lentils are a favourite since they require no soaking and only 15 min cooking!)
1 yellow onion, finely chopped
3 cups each / 7 dl each of two different frozen or fresh, organic veggies, cut in pieces
4 cloves of garlic, preferably organic, peeled and cut into small pieces
1 1/2  cups / 3.5 dl of organic tomato & basil pasta sauce
1 cup / 2.5 dl of organic coconut milk (use this quantity initially and add more if a more liquid consistency is desired)
1 organic bouillon cube
1 1/2 tbs of organic cooking oil (we like organic sunflower-coconut oil)
Ingredients veggie lentil sauce
A crockpot would work very well to prepare this sauce in, but any other large, deep pot or fry pan will do. Don’t be overwhelmed by the quantity of the tomato-lentil-veggie mixture! Half of the quantity will be used as spaghetti sauce. The other half will be used for Thursday’s Shepherd’s pie. The consistency of the Shepherd’s pie content needs to be thicker than the tomato-lentil-veggie sauce, so we will initially make the mixture thick. Once the quantity to be used for the Shepherd’s pie has been set apart, we can add tomato sauce and/or coconut milk to reach an appropriate consistency for the pasta sauce.
 Red lentils
If you are using dry lentils: Heat up water on the stove. Rinse and cook the lentils according to the directions on the package.


Prepare according to the instructions on the package. Once cooked, remove excess water and rinse in cold water, to avoid that the pasta sticks together. Put back on a low-temperature stove, add a dash of olive oil or coconut-flavoured spread and warm up again.
 Green veggies  Adding lentils to veggie sauce Adding tomato sauce and coconut milk (2)


While the pasta water is heating up, sprinkle some oil in the pot/pan, add the chopped onions and garlic and let sizzle for a few minutes. Add the veggies – fresh kale and frozen peas are used in the photos – salt, pepper and fry for another 10 – 15 minutes. Add the cooked lentils/beans to the pan/pot. If you are using red lentils and find that they turn out a bit “mushy”, don’t worry; this is a sauce after all, the consistency will help the lentils disappear in the mixture. Camouflaged protein – perfect! The tomato sauce goes next into the pot, along with the coconut milk, the bouillon cube (break it up with your fingers), salt and pepper. Mix everything together and heat on the stove.


Subsequently, pour half of the mixture into a glass container, or let cool off before putting in a plastic container. Reserve in the freezer. This quantity – about 4 cups – will be used for Thursday’s Veggie shepherd’s pie.

For the remaining quantity, which will be used as sauce on top of the pasta: add more coconut milk or other dairy-free milk and more tomato sauce to reach the desired sauce consistency.

Serve immediately on top of the spaghetti.


Leftover lentil-veggie sauce will be used for Thursday’s Veggie shepherd’s pie.