With a hefty dose of protein in every single serving, this hearty, flavorful lentil pasta sauce makes just about anything a meal. Perfect for making ahead and freezing, too!
Yield: 8servings
Ingredients
2tablespoonsolive oil
1large yellow oniondiced
1green bell pepperseeded and diced
2medium carrotspeeled and diced [about 1 cup]
6clovesgarlicminced
1tablespoonItalian seasoning*
1teaspoonsalt
1/4teaspoonfreshly ground black pepper
128-ounce can whole fire-roasted tomatoes**
16-ounce can tomato paste
2cupslow-sodium vegetable broth
1/2cupred wineoptional
1cupred lentils
1tablespoonhoney
1/2cupminced fresh parsley
Pinchcrushed red pepper flakesoptional; to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
Stir in parsley and a pinch of crushed red pepper flakes for a bit of heat, if you like. Taste and add additional salt and pepper if desired. Serve as desired (such as over pasta or gluten-free pasta).
Notes
Storage & Freezer Notes
Red Lentil Pasta Sauce keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months. To freeze, simply scoop it in a freezer bag, label and date, and then pull it out when you need it. For reheating, I find it's easiest to let it thaw in the fridge then pour into a pan over the stove and gently bring to a simmer. If it needs thinning out, add a splash or two of veggie broth or water. I've kept this sauce successfully in the freezer for about 6 months.
* Italian Seasoning Substitute
Can substitute 1 teaspoon each dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme.
** Tomato Note
Plain whole canned tomatoes will work fine too - just break them up with a spoon as they're cooking.
Vegan Option
Substitute a vegan-friendly granulated sugar for the honey.
Recipe Revision Notes
4/4/2023: I've added an optional pinch of crushed red pepper flakes. It adds a nice little bit of heat for those that love it.