This smokey, almost meaty and very healthy red lentil pasta sauce can be made with or without the use of oil. And to be honest telling the difference is near impossible.
Red lentils are full of healthy protein. They are loaded with fiber, minerals and vitamins, not to mention flavor. I personally try to squeeze them in wherever I can. No reason not to.
This sauce is done in half and hour and it freezes very well. So go ahead and double up!
Red Lentil Pasta Sauce
Smokey, almost meaty, full-on flavor. A regular in my plant based kitchen.
- ½ cup red lentils
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon extra virgin olive oil optional
- 1 ½ cups water
- 1 14 oz / 400 g can of peeled tomatoes
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt & pepper to taste
- 3 tablespoons nutritional yeast
If using oil:
- In a pot with a fitting lid heat the olive oil and sauté the onion and garlic for a couple of minutes until the onion turns translucent.
- Add the lentils, water, tomatoes, herbs, spices, and the salt and pepper to taste. Cover, bring to a boil and simmer for 25 to 30 minutes, or until the lentils turn to mush.
- Stir in the nutritional yeast, adjust seasoning if necessary, and serve with your favorite pasta.
If opting for the no oil version:
- Combine the onion, garlic, lentils, water, tomatoes, herbs, and spices in a pot with a fitting lid. Season to taste with salt and pepper and bring to a boil. Cover, and simmer for 25 – 30 minutes, or until the lentils have turned mushy.
- Stir in the nutritional yeast and adjust seasoning if necessary and serve with your favorite pasta.