Red Lentil Pasta Sauce
Ingredients
The pasta
-
8
ounces
spaghetti or pasta of choice
The sauce
-
1
tablespoon
olive oil
-
1
medium
yellow onion, finely diced
-
3-4
cloves
garlic, minced
-
2
tablespoons
tomato paste
-
1
teaspoon
dry oregano
-
1
teaspoon
dry thyme
-
2
tablespoons
red wine
-
1
cup
dry red lentils, rinsed
-
2
tablespoons
nutritional yeast
-
15
ounces
canned tomato sauce
-
15
ounces
canned diced tomatoes with juices
-
1 ½
cups
vegetable broth
-
¼
cup
fresh chopped basil
-
to taste
red pepper flakes
-
to taste
salt
Instructions
- Cook the spaghetti according to package instructions.
- Heat a Dutch oven or high-sided skillet over medium heat and add olive oil.
- Saute the diced onion until golden brown, stirring occasionally.
- Add garlic, tomato paste, oregano, and thyme; saute for another 1-2 minutes.
- Deglaze the pan with red wine, stirring to remove any stuck bits.
- Add the remaining ingredients: red lentils, nutritional yeast, tomato sauce, diced tomatoes, vegetable broth, and basil.
- Bring to a simmer, cover, and simmer until lentils are cooked through, about 10-15 minutes.
- Serve the lentils with the cooked pasta, topped with red pepper flakes and salt to taste.
Nutrition Facts (estimated)
Servings
5 servings
Calories
394
Total fat
4g
Total carbohydrates
70g
Total protein
20g
Sodium
624mg
Cholesterol
0mg
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