Description
A hearty and flavorful Red Lentil Pasta Sauce that combines sautéed aromatics, herbs, and nutrient-rich red lentils simmered in tomato sauce and broth. This vegan and gluten-free sauce is perfect served over your favorite cooked pasta, delivering a satisfying and nutritious meal in just 30 minutes.
Ingredients
Scale
Sauce Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3-4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp red wine (optional)
- 1 cup dry red lentils, rinsed
- 2 tbsp nutritional yeast
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can diced tomatoes with juices
- 1½ cups vegetable broth
- ¼ cup fresh basil, chopped
- Salt and red pepper flakes, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes. Then stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Tomato Paste & Herbs: Stir in the tomato paste, dried oregano, and dried thyme. Cook this mixture for 1-2 minutes to deepen and enhance the flavors.
- Add Lentils & Tomatoes: Add the rinsed red lentils, nutritional yeast, tomato sauce, diced tomatoes with juices, and vegetable broth to the pot. Mix everything together thoroughly.
- Simmer: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Season & Finish: Add salt and red pepper flakes to taste, then stir in the fresh chopped basil. Taste and adjust seasoning as needed to suit your preference.
- Serve: Spoon the sauce generously over cooked pasta of your choice. Garnish with extra fresh basil or red pepper flakes if desired and serve warm.
Notes
- Optional red wine adds depth but can be omitted for a non-alcoholic version.
- This sauce is naturally vegan, gluten-free, and packed with protein and fiber from the lentils.
- To make this a complete meal, serve with whole grain or gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
