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)!
- Garlic Powder
- Italian Seasoning
- Red Lentils
- Tomato Sauce
- Vegetable Base
- Defrost 24 hours in refrigerator.
- 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.
- 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.
- 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