Vegetarian Lentil Pasta Sauce
A thick and healthy vegetarian red lentil pasta sauce to blanket a bowl of low carb zucchini noodles or baked spaghetti squash. Packed with plant based protein and fibre.
Servings 4
Calories
Ingredients
- 2 Tbsp olive oil
- 1/2 yellow onion diced
- 1 carrot chopped
- 1 celery rib diced
- 3 garlic cloves minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp crushed red pepper flakes
- 1/2 cup dry red lentils
- 1 28 oz can crushed or whole tomatoes
- 2 1/2 cups water or vegetable broth
- 1 Tbsp maple syrup
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat
- Saute diced onion, carrot, and celery until tender. Add in garlic and spices, dry lentils, maple syrup, can of tomatoes, water, and salt. Bring to a boil, then reduce heat to a simmer, cover the pot with a lid, and let the sauce cook uncovered until the lentils are tender, about 40 to 45 minutes. When the lentils are easily smashed with a fork, they are done
- Serve with spiralled zucchini noodles, baked spaghetti squash, or pasta of your choice
