---
title: Lentil “Meat” Sauce
servings: 8
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/vegan-moussaka
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/meattt3/Z1eN3vyGfG41eDwFmLRiS/500
prep time: 45 minutes
cook time: 10 minutes
diet: Vegan
nutrition:
  calories: 226 kcal
  fat: 13 g
  carbohydrates: 22 g
  sugar: 7 g
  protein: 9 g
  fiber: 8 g
  sodium: 385 mg
tags: [main, lentil, meat, vegan, meal-prep]
---

Gather: @green lentils or brown lentils or pre-cooked lentils{8%oz}, @raw walnuts{1%cup}, @cremini mushrooms{8%oz}(very roughly chopped), @extra virgin olive oil{2%tbsp}, @medium yellow onion{1}(chopped), @garlic cloves{4}(grated, minced, or finely chopped), @cinnamon stick{1}, @fresh thyme leaves no need to chop, small bunches are fine too{1%tbsp}, @pinch of ground cloves{1}, @red pepper flakes{0.5%tsp}(optional, see Note 1), @tomato paste{3%tbsp}, @dry red wine{0.33%cup}(see Note 2), @crushed tomatoes{1}(28-ounce / 800g), @kosher salt{1.5%tsp}(plus more as needed), @Freshly cracked black pepper, @bay leaf{1}, @porcini mushroom powder{1%tsp}(optional), @fresh basil or flat-leaf parsley{1%handful}(chopped), @Organic cane sugar{}(as needed).

Cook the lentils. Bring some water to a boil in a medium saucepan and lightly salt the water. Once boiling, add the lentils. Reduce the heat to a simmer and cook the lentils for just 7 to 10 minutes. NOTE: The point is to slightly undercook the lentils. They should be mostly cooked but not fully cooked with a distinct bite, as they’ll get cooked later. Drain the lentils thoroughly. Measure out 8 oz (it should be just about all the lentils).

Meanwhile, toast the walnuts. Add to a dry skillet over medium-low heat and toast for ~{4-5%minutes} until they smell toasty and are darker in color. Or toast in a 350ºF / 175ºC oven on a sheet pan for 8 minutes.

Add the toasted walnuts to a food processor. Blend briefly until you have fine crumbs, but don’t over-process, or it will start to turn into walnut butter. Add the chopped mushrooms and blend a few times, followed by a few pulses until the mushrooms are very finely chopped. Add the cooked lentils to the food processor and pulse again until the lentils are just partially blended. Set this mixture aside.

Heat the oil in a large, deep sauté pan over medium-high heat. Once hot, add the onions and season with a pinch of salt. Cook until softened and golden, 8 to 10 minutes. Add the garlic, cinnamon stick, thyme, cloves, chili flakes, and tomato paste, and cook for a few minutes.

Add in the lentil "meat" and break up with a wooden spoon. Cook for a few minutes, until it gets some browning and a bit crispy, about 5 minutes.

Pour in the wine and deglaze the pan, scraping up any browned bits. Cook until the smell of alcohol burns off, about 3 to 5 minutes.

Pour in the tomatoes, 1 1/2 tsp kosher salt, several cracks of pepper, the bay leaf, and mushroom powder if using. Bring to a boil, then reduce the heat to a simmer. Simmer until the sauce thickens and the liquid has evaporated, 8 to 10 minutes, or until it looks like a thick meat sauce and the liquid has evaporated.

Take off the heat, and remove the bay leaf and cinnamon stick. Stir in the basil. Taste, adding a pinch or two of sugar if needed to balance the acidity of the tomatoes. Season to taste with salt and pepper.

> For mild heat, omit the red pepper flakes; for spicy, use 1 tsp.
> If you didn't buy wine, deglaze with veggie broth + 1/2 tbsp red wine vinegar.
> Storage: Leftovers should last for about 5 days, covered in the fridge. To freeze, store leftovers in single-serve portions; I recommend these Souper Cubes.