You may need a comforting, hearty pasta dish during the winter months.
This recipe is a winner, as it delivers on flavor, simplicity, and warmth.
This spicy red sauce is bold and packed with protein. It’s infused with red lentils.
It’s also vegan, gluten-free, and ready in 30 minutes. Let’s do it!
My Chickpea Bolognese inspired this recipe. You must try this recipe if you haven’t already! This is a hearty and filling recipe that puts a fresh spin on the classic bolognese. Plus, carrot noodles are the best!
Red lentils are a food I’ve been wanting to cook for some time. They’re sweet and tender, and they cook fast. They also go well with soups and sauces. They’re also rich in health benefits like iron, fiber, and folate.
The sauce is extremely simple and relies on tomatoes, carrots, and garlic for texture and flavor. Then, add tomato sauce and paste for a rich tomato taste. Spices like basil, red pepper flakes, and oregano bring the dish to life. Serve this dish with gluten-free pasta for an incredibly delicious and healthy plant-based dinner.
It’s the perfect weeknight meal for those who want something healthy and quick. It’s also a great meatless option for vegans.
Ingredients
Lentils
- Red lentils: 1/2 cup (rinsed for 1 minute in ice-cold water)
- Two cups of water
- Sea salt, one pinch
PASTA SAUCE
- 1 Tbsp olive oil
- Three cloves of garlic, minced (each clove yields 1 1/2 Tbsp).
- 1/4 cup carrots, very finely diced
- 14 cups diced tomatoes ( optional
- One 15-ounce can of tomato sauce
- 2 Tbsp tomato paste
- Add more salt to your taste.
- Half a teaspoon of red chili flakes
- Oregano dried or fresh, 1 Tbsp
- Fresh or dried basil, 1 Tbsp
- Sweetener of Choice (such as organic coconut sugar or cane sugar): 1-2 Tbsp
- optional (plus more to taste).
SERVING
- You can also use carrot pasta instead of the 8 ounces of gluten-free pasta.
Instructions
- Add lentils to water in a small pan and bring to a low boil on medium heat. Reduce heat to a gentle simmer.
- To cook lentils, you can choose the desired doneness. Fifteen minutes will give you a slightly chewy lentil. 20-22 minutes will make them more tender. In this recipe, I like them ‘al-dente’ to prevent them from becoming mushy.
- After the lentils have finished cooking, drain any excess liquid and season with salt. Set aside.
- As lentils cook, heat a large skillet with a rim of metal or cast iron on medium heat. Once the oil is hot, add the garlic, carrots, and tomato (optional). Stir frequently and sauté for 3 minutes.
- Remove the skillet from heat to prevent splattering. Add tomato sauce, tomato puree, chili flake (optional), oregano and basil, sweetener and vegan parmesan. Stir well.
- Bring to a simmer on medium heat. Reduce heat to low once simmering is complete, and continue cooking on low for another 10-15 minutes. Stir occasionally.
- If you are serving pasta, follow the instructions on the package. Drain and set aside.
- Taste the pasta sauce, and adjust seasonings if necessary. To balance the flavors, add more sweetener. For example, chili flake is used to increase heat, salt is used to enhance saltiness, and herbs are used to intensify flavor. If the sauce is too thick, add a bit of water.
- Stir in the lentils, which have been drained and cooked. Pour the sauce over the noodles or add pasta and coat with sauce.
- Add any toppings you like, including red pepper flakes or vegan parmesan.
- Fresh is best. Separately store leftovers in the fridge for up to three days. Reheat the sauce in a saucepan or microwave. If the sauce is too thick, add a bit of water to thin it out. Since gluten-free pasta does not keep well, I cook each batch fresh.