Ingredients
Scale
- 1 cup dry red lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste (optional)
- 3 cups vegetable broth
- Salt and pepper to taste
- 12 oz pasta (penne, fusilli, or your choice)
- Optional: fresh parsley, nutritional yeast, or vegan parmesan for garnish
Instructions
- Cook lentils in vegetable broth for 15-20 minutes until tender. Drain excess liquid.
- Heat olive oil in a skillet. Sauté onion for 5 minutes. Add garlic, chili flakes, oregano, and basil. Cook 1 minute.
- Stir in crushed tomatoes and tomato paste. Simmer 10 minutes. Season with salt and pepper.
- Cook pasta per package instructions. Drain.
- Mix lentils into sauce. Add pasta. Adjust consistency with a splash of broth or pasta water.
- Serve with toppings of choice.
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 10g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 18g