Hearty Red Lentil Pasta Sauce
With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 green bell pepper seeded and diced
- 2 medium carrots peeled and diced (about 1 cup)
- 6 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 28-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
- 1 6-ounce can tomato paste
- 2 cups low-sodium vegetable broth
- 1/2 cup red wine optional
- 1 cup red lentils
- 1 tablespoon honey or sub vegan-friendly granulated sugar if vegan
- 1/2 cup minced fresh parsley
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. Taste and add additional salt and pepper if desired. Serve as desired.
- Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.