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    Home » Recipes » Recipe

    Red Lentil Pasta Sauce

    Published: Sep 22, 2021 · Modified: Sep 22, 2021 by Cassidy Reeser · This post may contain affiliate links.

    22 shares
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    This hearty protein-packed red lentil pasta sauce is the perfect 30-minute weeknight meal for pasta lovers! It's healthy, flavorful, and made with mostly pantry staples.

    Side view of white bowl filled with spaghetti and a jar of red lentils in the background

    This is one of those vegetarian pasta recipes that you'll want to add to regular rotation because it's easy to throw together using pantry staples, but it is still flavorful and delicious!

    Recipe features

    • Dietary features: vegetarian, vegan, nut-free, soy-free, gluten-free optional (just use GF pasta)
    • Ready in just 30 minutes!
    • Made with inexpensive pantry staples
    • Packed with flavor from simple ingredients
    • Filled with plant-based protein and fiber

    Adding red lentils to tomato sauce is a great way to add protein and make dinner more satisfying. This lentil pasta reminds me a lot of plant-based bolognese because it has a lot of rich and savory flavors.

    What you'll need

    Labeled ingredients used to make lentil pasta
    • Red or orange lentils: Green or brown can be used but will increase the cook time. They are better used in recipes like lentil loaf and shepherd's pie.
    • Pasta: Spaghetti is my go-to, but any pasta works. Whole wheat, protein pasta (like actual red lentil pasta), rigatoni, etc.
    • Tomato sauce, diced tomatoes and tomato paste make up the sauce.
    • Thyme, oregano and basil add herby depth. I use dry oregano and thyme for convenience and fresh basil because it also works great as a topping. One tablespoon fresh herb can be used in place of one teaspoon dry herb.
    • Red wine is my go-to pot deglazer in savory dishes (like vegetarian tortellini soup). Choose cabernet or pinot noir. Make sure it's a fresh wine that you actually enjoy. An equal amount of vegetable broth can be used with 1 tablespoon good balsamic vinegar for a similar effect.

    Step by step instructions

    Steps 1 through 4 to make red lentil pasta
    1. Saute diced onion in olive oil over medium heat until golden, almost brown. Stir it occasionally to promote even cooking. Decrease the heat if the onion starts to brown too quickly.
    2. Add tomato paste, dry herbs, and garlic. Saute another 1-2 minutes to bloom the herbs and toast the tomato paste. This helps enhance the flavor of the tomato paste.
    3. Deglaze the pan with 2-3 tablespoons red wine. This removes any stuck on bits and adds a lot of depth to the sauce.
    4. Add remaining ingredients: red lentils, nutritional yeast, tomato sauce, diced tomatoes with juices and vegetable broth. Bring to a simmer, then cover and simmer until lentils are cooked through.
    Thickened red lentil sauce in tall walled black sauce pan with a wooden spoon

    5. After 10-15 minutes the lentils should be tender. Add additional liquid as desired (I usually keep it thick like this). Pasta water is a great way to thin the sauce because its starchiness makes it thicker than broth/water (and it's already hot). This is a method I use in my tahini pasta as well.

    Expert tips and recipe FAQ

    • Veggies: The lentil sauce goes well with a bunch of different veggies. Add diced bell pepper, shredded carrot, diced broccoli, etc. along with the onions for an extra serving of veggies.
    • Greens: Stir in your favorite green at the end for a pop of color and iron. Spinach and kale should wilt very quickly.
    • Lentil texture: Red lentils get mushy pretty quickly (think lentil curry) but I prefer them to have a firmer texture in this pasta, like with these lentil patties. Think al dente pasta. Of course, you can cook it to be soft and mushy if you prefer!
    Can I use green or brown lentils instead of red?

    Yes, green or brown lentils will work but will take longer to cook. Red lentils should be ready after 10-15 minutes of simmering, whereas brown and green can take 20-25 minutes.

    How do you store and reheat leftovers?

    I store the pasta sauce separately from the pasta, but they can be stored together if you prefer. Toss pasta with a bit of olive oil if stored separately to keep it from sticking to itself.

    For best quality, keep both containers refrigerated for 3-4 days. Reheat individual bowls in the microwave or the entire red lentil sauce on the stovetop over medium-low heat until warmed through.

    What do you serve with this?

    Garnish the lentil pasta with Parmesan, basil, and red pepper flakes. Some kind of garlic bread (or garlic knots) is always a good option, as well as a small green salad.

    Spaghetti topped with red lentil tomato sauce and pieces of basil in a white bowl

    Looking for more pasta recipes?

    For an equally decadent dish, try this creamy garlic mushroom pasta. These tofu ricotta stuffed shells are a great vegan option.

    • Roasted Butternut Squash Pasta
    • One-Pot Vegetarian Spaghetti
    • No Boil Pasta Bake (Vegan!)
    • Creamy Mushroom Orzo with Pesto (One Pot)

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Spaghetti topped with red lentil tomato sauce and pieces of basil in a white bowl
    Print Recipe
    5 from 1 vote

    Red Lentil Pasta Sauce

    This herby pasta sauce is packed with protein from red-lentils and is ready in just 30 minutes.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Servings: 5 servings
    Author: Cassidy Reeser, RDN, LDN

    Ingredients

    • 8 ounces spaghetti or pasta of choice
    • 1 tablespoon olive oil
    • 1 medium yellow onion finely diced
    • 3-4 cloves garlic minced
    • 2 tablespoons tomato paste
    • 1 teaspoon dry oregano see note #1
    • 1 teaspoon dry thyme
    • 2 tablespoons red wine see note #2
    • 1 cup dry red lentils rinsed
    • 2 tablespoons nutritional yeast
    • 15 ounce can tomato sauce
    • 15 ounce can diced tomatoes with juices
    • 1 and ½ cups vegetable broth
    • ¼ cup fresh chopped basil
    • red pepper flakes for serving
    • salt to taste

    Instructions

    • Cook spaghetti according to package instructions.
    • Heat a Dutch oven or high sided skillet over medium heat. Once hot, drizzle in olive oil. Add diced onion and saute until golden to golden brown, stirring occasionally.
    • Add garlic, tomato paste, oregano and thyme. Saute another 1-2 minutes, stirring frequently to prevent burning.
    • Pour in 2-3 tablespoons red wine to deglaze the pan. Stir to remove any stuck on bits.
    • Add remaining ingredients: dry red lentils, nutritional yeast, tomato sauce, diced tomatoes with juices, vegetable broth and basil.
    • Bring to a simmer, then cover and simmer over medium-low until lentils are cooked through, about 10-15 minutes. Stir about halfway through and add extra broth if needed.
    • Serve lentils with the cooked pasta. Top with red pepper flakes, fresh basil and salt to taste.

    Video

    Notes

    1. Herbs: One tablespoon of fresh chopped oregano or thyme can be used in place of dry. One teaspoon dry basil can be used in place of fresh (add with the other herbs).
    2. Red wine: Choose a wine you enjoy. An equal amount of vegetable broth can be used instead. Add 1 tablespoon of good balsamic vinegar with the broth for a similar flavor.
    3. Leftovers and reheating: Store sauce and pasta separately. Toss pasta with olive oil to keep it from sticking to itself. Keep refrigerated for 3-4 days for best quality. Reheat leftovers in the microwave or on the stove-top over medium low.
    Check out my YouTube video for Red Lentil Pasta if you prefer step-by-step video instructions.

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    Calories: 394kcalCarbohydrates: 70gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 624mgPotassium: 1067mgFiber: 16gSugar: 10gVitamin A: 650IUVitamin C: 19mgCalcium: 87mgIron: 6mg
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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