Description
This Red Lentil Pasta Sauce is a flavorful and nutritious alternative to traditional tomato sauce, packed with protein and perfect for topping your favorite pasta.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup dried red lentils (rinsed)
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth or water
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional)
Garnish:
- Chopped fresh parsley or basil for garnish
Instructions
- Sauté Aromatics: In a large saucepan, heat olive oil and sauté onion until softened. Add garlic, oregano, basil, and red pepper flakes.
- Cook Lentils: Stir in red lentils, crushed tomatoes, broth, salt, and pepper. Simmer until lentils are soft and sauce thickens.
- Blend and Serve: Use an immersion blender for a smoother texture. Stir in balsamic vinegar. Serve over pasta, garnish with herbs.
Notes
- This sauce pairs well with any pasta shape and can also be used as a base for lasagna or baked pasta dishes.
- Leftovers store well in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
