Slow Cooker Tomato Sauce With Spinach and Lentils

Author: Canadian Living

This hearty sauce makes great use of inexpensive and healthful lentils. They are a great source of iron and are a popular meat alternative for vegetarians. Toss with rigatoni or rotini pasta.

  • Portion size 10 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 onions diced
  • 1 carrots diced
  • 1 rib celery diced
  • 4 cloves garlic minced
  • 2 bay leaves
  • 2 cans diced tomatoes
  • 1 cup dried green lentils
  • 1 cup red wine
  • 1 cup white wine
  • 1/3 cup drained oil-packed sun-dried tomatoes diced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper flakes
  • 4 cups packed baby spinach
  • 1/2 cup chopped walnuts toasted

Method

In slow cooker, combine onions, carrot, celery, garlic, bay leaves, diced tomatoes, lentils, wine, sun-dried tomatoes, basil, salt, pepper and hot pepper flakes.

Cover and cook on low until lentils are tender, 8 to 9 hours. Discard bay leaves.

Stir in spinach and walnuts.

Nutritional facts Per each of 10 servings: about

  • Fibre 5 g
  • Sodium 350 mg
  • Sugars 7 g
  • Protein 8 g
  • Calories 157.0
  • Total fat 5 g
  • Potassium 743 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 24 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Tomato Sauce With Spinach and Lentils

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