Red Lentil Pasta Sauce
This Red Lentil Pasta Sauce is a quick, nourishing, and budget-friendly plant-based sauce made with simple pantry ingredients. Red lentils cook quickly and break down into a rich, hearty texture that’s similar to a classic meat sauce, while adding extra protein and fiber. Simmered with tomatoes, garlic, onion, and Italian herbs, the sauce thickens, becomes flavorful, and is perfect for tossing with pasta, spooning over grains, or using in lasagna. It’s an easy weeknight recipe that delivers comforting flavor in just minutes
Servings 4
Ingredients
- 4 cups cooked pasta of your choice
- 1 cup red lentils rinsed
- 2 cups vegetable broth or water
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion finely diced
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- 1-2 tsp balsamic vinegar ( optional )
- Salt and pepper to taste
- Optional: pinch red pepper flakes
- Optional finish: fresh basil or grated parmesan
Instructions
Sauté aromatics
- Heat olive oil in a saucepan over medium heat.
- Add the onion and cook for about 2–3 minutes, until soft.
- Add garlic and cook for 30 seconds.
Add lentils + liquids.
- Stir in rinsed red lentils, crushed tomatoes, broth, tomato paste, oregano, basil, paprika, salt, and pepper.
Simmer
- Bring to a boil, then reduce to medium-low. Simmer 10–12 minutes, stirring occasionally, until lentils soften and the sauce thickens.
Adjust texture
- If it gets too thick, add a splash of broth or water.
Finish
- Taste and adjust seasoning. Add balsamic vinegar, fresh basil, parmesan, or chili flakes if you like.
Serve
- Toss with your favorite pasta
- Spoon over zucchini noodles
- Use for lasagna layers.
- Serve on toast or baked potatoes.
Creamier sauce: Blend half the sauce briefly.Extra veggies: Add grated carrot or zucchini with the onions.More meaty: Add sautéed mushrooms.