Updated: Apr 14, 2020
1 cup raw brown lentils
1 can of organic diced tomatoes
1tablespoon of organic tomato paste
2 tablespoon of dry basil
1 tablespoon of garlic powder
1 teaspoon of oregano
1 teaspoon of maple syrup (if you need more add 1 more teaspoon)
1 teaspoon of achiote powder ( annatto) for color
1 and a half cup of water
( it could be water or no oil low sodium vegetable broth)
Himalayan salt to taste
1 tablespoon of onion powder
1/2 teaspoon of turmeric
A dash of cayenne pepper
1-Cook the lentils as per package instructions (is going to take like 15 to 20 minutes)
2-Once your lentils are cooked drain a little bit of water. With an immersion blender blend part of the lentils not all the lentils. If you do not have an immersion blender use any other kind of blender. Also you can use a potato masher.
3-In a skillet add all the ingredients give it a boil and then cook for about 20 minutes in low temperature. If your sauce is too thick just add more liquid. I like this meaty look. Adjust your flavors by adding more salt or more maple syrup or more oregano or basil is up to you! if you are wondering why I use maple syrup is because the maple syrup eliminate the acidity or acidic flavor from the tomato paste and diced tomatoes. But do not use more than 2 teaspoon we do not want a sweet sauce.
Serve with any kind of pasta or with brown rice
If you like my recipe please left me a comment, share or tag me as #veganndelicious.