Description
A hearty and nutritious red lentil pasta sauce that is vegan and gluten-free, making it a versatile and healthy option for pasta dishes. This flavorful sauce is packed with protein and fiber, perfect for a satisfying meal.
Ingredients
Scale
For the Red Lentil Pasta Sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup dried red lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- Fresh basil or parsley for garnish
- Cooked pasta of choice for serving
Instructions
- In a large saucepan or deep skillet, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5 to 6 minutes until softened.
- Stir in the oregano, basil, and red pepper flakes, and cook for 1 minute to release their aroma.
- Add the red lentils, crushed tomatoes, vegetable broth, salt, black pepper, and tomato paste. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Stir in the balsamic vinegar and adjust seasoning to taste.
- Serve over cooked pasta, garnished with fresh basil or parsley.
Notes
- For a smoother sauce, use an immersion blender to puree part or all of the sauce before serving.
- This sauce also works well as a base for lasagna or baked pasta dishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup sauce
- Calories: 170
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
