Thick Cheesy Tomato Lentil Pasta Sauce
Elevate your pasta night with this Thick Cheesy Tomato Lentil Pasta Sauce, a rich and hearty recipe that blends nutrition and indulgence in every bite. Featuring protein-packed red lentils, crushed tomatoes, and aromatic herbs like oregano and basil, this sauce delivers bold Italian-inspired flavors paired with a creamy, cheesy finish. Heavy cream or milk, alongside melted mozzarella and Parmesan, transforms the robust lentil-tomato base into an irresistibly smooth and velvety concoction. Perfect for coating your favorite pasta, this wholesome sauce is both comforting and nutritious, making it an ideal choice for family dinners or meal prep. Garnished with fresh parsley, it’s a versatile dish that balances savory spices with a hint of creamy decadence.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup red lentils, rinsed
- 28 ounces canned crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes (optional for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream or milk
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the red lentils to the pot and stir to coat in the oil and aromatics.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well.
Bring the mixture to a simmer, reduce the heat to low, and cover. Cook for 20 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
Once the lentils are tender, stir in the heavy cream or milk to add a creamy texture to the sauce.
Slowly add the shredded mozzarella cheese and grated Parmesan cheese while stirring, until both are fully melted and integrated into the sauce.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the sauce hot over cooked pasta of your choice, and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 51.6 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1711 mg | 132% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4565 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
