Best 9 Hearty Red Lentil Pasta Sauce Recipes

HEARTY RED LENTIL PASTA SAUCE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
• Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

HEARTY BEAN & LENTIL VEGAN BOLOGNESE

Steps:

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
• Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
• Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
• Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
• Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

HEARTY LENTIL SPAGHETTI

Steps:

• In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

SPICY RED PASTA WITH LENTILS

Steps:

• Add lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat slightly to achieve a mild simmer (not boil).
• Cook lentils to preferred doneness - 15 minutes for a slight bite, 20-22 minutes for more tender lentils. For this dish, I prefer 'al dente' so they don't become mushy.
• When lentils are finished cooking, drain off any excess cooking liquid, season with a pinch of salt, and set aside.
• While lentils are cooking, heat a large, rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic, carrots and tomato (optional). Sauté for 3 minutes, stirring frequently.
• To prevent splattering, remove skillet from heat and add tomato sauce, tomato paste, pinch sea salt, chili flake, oregano, basil, sweetener, and vegan parmesan cheese (optional), and stir to combine.
• Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking for 10-15 minutes, stirring occasionally.
• If serving with pasta, cook according to package instructions at this time. Then drain and set aside.
• Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
• Add the cooked, drained lentils to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
• Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
• Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I've found gluten free pasta doesn't keep well, so cook fresh for each batch.

HEARTY RED LENTIL BOLOGNESE SAUCE & PASTA

Steps:

• Make in separate pot according to the package directions
• Rice Cauliflower. Store-bought- Buy the Cauliflower Rice that is made fresh by the store. Avoid pre-packaged or frozen due to the unnecessary additives/chemicals to preserve the rice.Homemade- Food Processor (Pulse to keep the rice from being over-processed)- Grater (Use a hand or box grater to rice)- Knife (Use a knife to cut into rice-sized pieces)
• Add into Sauce/Dressing when Sautéing Fruits & Vegetables - Put in when sautéing Most Dense Fruits & Veggies
• Heat a separate deep pot or skillet over medium heat and add oil of choice into pot.
• Select Fruits and Vegetables that you like
• Cut Fruits & Vegetables to the Desired Size/Method that you like
• Add Fruits & Vegetables to the PotSuggested Order- Garlic- Fresh Herb of Choice- Onion (Red, Yellow)Most Dense Fruits & Veggies:- Broccoli, Cauliflower (if didn't "rice"), CarrotMedium Dense Fruits & Veggies:- Zucchini/Yellow Squash, Bell Pepper, MushroomsLeast Dense Fruits & Veggies:- Spinach, Kale, Tomatoes, Green Onion (Scallions)
• Sauté Fruits & Veggies for 5-7 minutesMake sure to mix well, so that veggies are able to be evenly cooked through
• IMPORTANT: You want to soak your Lentils for as long as possible to breakdown the phytic acid on the outer shell.- Minimum time: 2 hours, but best amount would be overnight (8 hours)
• Rinse Soaked Lentils and drain well.
• Add Rinsed Lentils to Fruits & Veggies | Sauce/Dressing Mixture
• Add 1/2 cup water and stir Mixture to incorporate the lentils evenly throughout.
• Pour in Jarred Tomato Sauce of ChoiceRemember to keep ingredients as clean as possible and AVOID additives & preservatives
• Add in Tomato Paste optional
• Season the Sauce with Your Choice of HeirBloom's Italian-Inspired Seasonings (and other seasonings that you want to include)Suggested Seasonings (with the herbs, can use Fresh instead if you'd like to):- Dried Basil- Dried Oregano- Dried Rosemary- Sea Salt- Coriander- Dried Parsley- Dried Thyme- Dried Sage- Black Pepper- Garlic Powder- Onion Powder- Crushed Red Pepper Flakes
• Taste the Sauce and add more of any of the above seasonings to balance out the flavor that you want to achieve.- Remember to start with a little of each. - You can always ADD more of a seasoning, but if you add TOO MUCH it's more difficult to fix.
• - Soaked Lentils: Simmer for 10-15 min or until lentils are at your desired tenderness.- Dry Lentils: Simmer for 15-20 min or until lentils are at your desired tenderness.
• Check on your sauce and stir frequently throughout the above timeframes- Add a little more water if mixture gets too thick.
• While your lentils are simmering in your sauce, prepare the pasta that you want to eat with your Bolognese Sauce.
• We used Brown Rice/Quinoa Pasta in Our Version. Other Suggestions- Gluten-Free Noodles: Chickpea pasta, Lentil pasta, etc.- Squash Noodles: Yellow (Summer) Squash, Zucchini Squash, Butternut Squash, Spaghetti Squash- We don't suggest the regular wheat pasta, but if that's all you have make the best decision that you can.
• Pour Base 2 (Wild Rice or Quinoa) into the Fruits & Veggies | Sauce/Dressing Mixture
• Stir Your Bolognese Sauce so that everything is incorporated well.
• Pair with side dish(es) of your choice.HeirBloom's Suggestions:Salad including toppings of your choiceHomemade Breadsticks using Spelt Flour or Gluten-Free Flour (Recipe coming soon)It's your meal, you decide.
• Save the rest for another meal or meals.- If you meal prep and made this for individual meals throughout the week, portion into your containers.
• How you store the Leftovers- Refrigerator: Keeps in fridge for 3-5 Days. - Freezer: You can also freeze for 30 days.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

RED LENTIL SPAGHETTI SAUCE

Steps:

• Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
• Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
• Add the tomatoes, oregano and red chili. Stir until heated through.
• Remove from heat and sprinkle the parsley over all.
• Delicious over pasta or polenta.

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE

Steps:

• First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
• Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
• Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.