Red Lentil Pasta Sauce
This hearty vegetable lentil pasta sauce is delicious served over a big bowl of spaghetti or zucchini noodles. Bonus: it's ready in 30 minutes and high in protein and fiber for a sneaky, healthy weeknight meal!
Servings: 4
Ingredients
- 1 cup dry red lentils
- 2 cups water
- 2 cups tomato pasta sauce arrabbiata, marinara, etc.
- 2 bell peppers any colour, diced
- 1 white onion diced
- 3 cloves garlic minced
- 3 cups fresh baby spinach
- 1/4 cup nutritional yeast optional for cheesy flavour
- 1/2 tsp red pepper flakes optional for spicy sauce
- salt and pepper to taste
Instructions
- To make the lentils, bring the water to a boil in a pot then add the lentils, cover and reduce to a light simmer. Cook until the water is absorbed and the lentils are tender, approximately 15 minutes. These can be made in advance if needed.
- If you're serving over pasta, cook that now according to package instructions. The sauce also works well over zucchini noodles.
- Add the peppers, garlic, onion and tomato sauce to a large skillet and cook for 5-10 minutes, stirring often over medium heat. If you're using red pepper flakes for spicy sauce, add those now. Stir in the spinach and cooked lentils. If you're adding nutritional yeast, add that now as well. Cook for a couple more minutes, stirring every so often, then turn off the heat. Season with salt and pepper, if needed.
- Serve over your favourite pasta or zucchini noodles, topped with more nutritional yeast or vegan parmesan cheese, fresh cracked black pepper and chopped fresh basil, if desired.
Notes
Storage: Let cool then store in a sealed container in the fridge for up to 4 days or freezer for up to 2 months. If frozen, thaw overnight in the fridge. Reheat in the microwave or in a saucepan stovetop until warmed to your preference.
Additional Veggies: Add up to 1.5 cups diced carrot, zucchini or mushrooms along with the onion and garlic.
Herbs: Add fresh or dried herbs such as oregano or basil for extra depth of flavour.
Nutrition: Sodium, fat and carbs will vary based on the type of tomato pasta sauce used. Nutrition facts are for plain tomato sauce.
Nutrition
Serving: 1/4 of recipe | Calories: 241kcal | Carbohydrates: 45.5g | Protein: 14.8g | Fat: 1.7g | Sodium: 44mg | Fiber: 9.5g | Sugar: 8g