Tomato Lentil Pasta Sauce
Transform your pasta night with this hearty and nutritious Tomato Lentil Pasta Sauce, a vegan-friendly twist on classic marinara. Bursting with the wholesome goodness of red lentils, this recipe delivers a protein-packed punch while maintaining a rich, velvety texture. The combination of sautéed onions, garlic, carrots, and celery creates a flavorful base, enhanced with aromatic herbs like oregano and basil, a touch of smoky paprika, and just a hint of heat from optional red pepper flakes. Simmered to perfection with crushed tomatoes and vegetable broth, this lentil pasta sauce is not only delicious but also incredibly easy to make in under an hour. Serve it over your favorite pasta for a comforting, plant-based dinner that’s satisfying, budget-friendly, and perfect for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 cup dried red lentils
- 28 oz crushed tomatoes, canned
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 12 oz pasta of choice, cooked (for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the finely chopped carrot and celery, and cook for another 5 minutes, stirring occasionally.
Rinse the red lentils under cold water and drain well.
Add the rinsed lentils to the skillet, along with the crushed tomatoes, vegetable broth, dried oregano, dried basil, paprika, salt, black pepper, and red pepper flakes (if using).
Stir everything together and bring the mixture to a gentle boil.
Reduce the heat to low, cover with a lid, and let the sauce simmer for 25–30 minutes, stirring occasionally to prevent sticking. The lentils should become tender, and the sauce will thicken as it cooks.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the sauce over your cooked pasta of choice, and garnish with freshly chopped parsley for an extra burst of flavor, if desired.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 55.6 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 5292 mg | 113% | |
*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.
