Red Lentil Pasta Sauce | 30 minute vegetarian meal

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are less expensive and maintain a similar texture.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a fresher taste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Dice one yellow onion and heat medium heat in a pan with a drizzle of olive oil.

Add diced onion and cook until golden brown, about 8-10 minutes, stirring occasionally.

Add minced garlic, 2 tablespoons of tomato paste, and dried oregano and thyme; cook for 1-2 minutes.

Deglaze the pan with 1-2 tablespoons of wine.

Add 2 tablespoons of nutritional yeast and 1/4 cup of fresh chopped parsley.

Add canned diced tomatoes with juices, 1.5 cups of vegetable broth, and 1 cup of rinsed red lentils.

Stir to combine and bring to a simmer, covering the pot to retain heat.

After 7-8 minutes, check the lentils and add extra liquid if necessary.

Meanwhile, boil water in a separate pot for pasta, adding salt for flavor.

Cook pasta until al dente, drain, and set aside.

Check lentils for doneness; they should be firm, not mushy.

Serve the lentil sauce over the cooked pasta, optionally adding pasta water for a thinner sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary