My Veggie Chef

Pasta with Red Lentil Sauce


Whole grain penne pasta is tossed in a warm, savory red lentil sauce featuring carrots, onions, celery, tomato paste, and Italian spices. This dish is simple, comforting, and delicious! Serve with a fresh spinach salad and strawberries for dessert (not included)!


  • Carrots
  • Celery
  • Garlic Powder
  • Italian Seasoning
  • Onions
  • Parsley
  • Penne
  • Pepper
  • Red Lentils
  • Salt
  • Tomato Sauce
  • Vegetable Base
Cook Time
35 min
Pairs With
Red Wine
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Combine lentils and carrot/celery/onion mixture in a saucepan along with 3 cups water over high heat. Add a pinch of salt and bring to a boil. Reduce heat to low and cook until lentils are tender, about 30 minutes.
  3. Stir in tomato paste mixture and return to a bubble. Continue to simmer over low heat for 5 minutes to allow the flavors to meld. If too much of the liquid evaporates, add a bit more water. Season to taste with salt and pepper.
  4. Meanwhile, bring 2 quarts water to a boil in a large pot over high heat. Add pasta to pot and cook until al dente, about 8-10 minutes. Drain and return to pot. Add lentil sauce and stir to combine.


  • Red Wine
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