Red Lentil Pasta Sauce
Smokey, almost meaty, full-on flavor. A regular in my plant based kitchen.
Servings 4 people
Ingredients
- 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
Instructions
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.