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Lentil Sauce For Pasta

What you need: 

1 cup red lentils
1 (15 ounce) can chopped tomatoes
2 tablespoons tomato paste
1 vegetable bouillon cube
2 cups water
1 onion, chopped
pepper, to taste
basil, to taste

What you do: 

1. Throw all the ingredients into a saucepan.
2. Boil for 20-30 minutes and then serve over warm pasta.
This has to be my very favorite pasta sauce. I make it at least once a week and even my picky younger brother thinks it tastes great!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I really liked this. I added one shallot, two cloves of fress Garlic, four sweet yellow peppers *mini* and tossed those about in oil until they are nice and soft. Then added the lentils. Using two and a half cups of Veggie Broth then about four ounces of my favorite Vegan Primivara Sauce since I didn't have any tomato paste. I let cook and then served over Brown Rice Penne Pasta. YUM .... My husband asks that I remake this again, my daughter ate it up and my mother loved it. I can't wait to make this again. :) THANK YOU.

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It was ok. . . not the greatest. I enjoyed it more than my husband because I grew up eating lentils. But my husband had to spice it up the second time with barbeque sauce, sharp cheddar cheese (he's not vegan), and bread crumbs. The lentil taste is really strong and the sauce itself turned out a bit watery. If I end up making this again, I think I will use regular spagetti sauce and just pit a tad bit of lentils in.

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This was so yummy! I sauteed the onion and some garlic first and then threw everything together. I didn't have canned tomatoes so I just added more tomato paste. I also added some nutritional yeast. So mine tasted actually pretty close to a Parma Rosa sauce my mom used to make.  ;)b

I will definitely be making this again.

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I made this tonight, and it's really good!  I will definitely make again.

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This is fantastic! I loved it! I also added garlic and instead of water I just added some plain tomato sauce since I like my sauces thick. It was so good!

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Having tried a couple of recipes, I am learning that I hate lentils. I really wanted to like them!! :(  This recipe was okay, lentils aside, but way better when I added some capers at the end for some briny tang. I make almost the same recipe with TVP (minus capers) and will probably stick with that. Oh, and I used green lentils, but I don't think that makes a difference.

Oh but it DOES make a difference! Red lentils don't retain their shape the way green ones do, and so the texture can be way different, especially in a sauce context, unless you cooked them for way longer and pulverized them with a blender or something. I probably wouldn't like green lentils in this recipe. But I haven't noticed any huge difference in actual taste between red and green lentils, so if that's what you don't like, then yeah I suppose it wouldn't make a difference.  >:( (I'm not actually angry I just really like this face. I was going to put a smiling one)

Thanks! I think I will try it again with red lentils. I haven't cooked with them much at all and don't want to be daunted by a couple of tries that didn't go so well!

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Having tried a couple of recipes, I am learning that I hate lentils. I really wanted to like them!! :(  This recipe was okay, lentils aside, but way better when I added some capers at the end for some briny tang. I make almost the same recipe with TVP (minus capers) and will probably stick with that. Oh, and I used green lentils, but I don't think that makes a difference.

Oh but it DOES make a difference! Red lentils don't retain their shape the way green ones do, and so the texture can be way different, especially in a sauce context, unless you cooked them for way longer and pulverized them with a blender or something. I probably wouldn't like green lentils in this recipe. But I haven't noticed any huge difference in actual taste between red and green lentils, so if that's what you don't like, then yeah I suppose it wouldn't make a difference.  >:( (I'm not actually angry I just really like this face. I was going to put a smiling one)

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Having tried a couple of recipes, I am learning that I hate lentils. I really wanted to like them!! :(  This recipe was okay, lentils aside, but way better when I added some capers at the end for some briny tang. I make almost the same recipe with TVP (minus capers) and will probably stick with that. Oh, and I used green lentils, but I don't think that makes a difference.

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Good recipe! It's easy and pretty fast to make. It's more nutritious than plain tomato sauce and tastes simply great! It's all about how you spice it...  ;)b

I did a few very small alterations, though. First, I let the lentils soak in water for a while. Then I sauteed the onion and two cloves of garlic in olive oil. Then I added the lentils, a can of crushed tomatoes, 70 grams of tomato paste, water and the bouillon cube. I spiced it with black pepper, plenty of basil, some parsley and rosemary and a little bit of lemon pepper. I also added some olive oil for a rich taste.

I let the sauce boil for half an hour, which was enough to let the lentils mush up a little. It turned out wonderful! This sauce tastes great with pasta, though I can imagine you could use the recipe for something else as well. Anyway, I'll make this sauce again some time. It's way better than the pasta sauce I've usually made out of textured soy protein.

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Hi;

This looks good but wondering a few things....what size can of tomatoes???.......do you drain the tomatoes first?

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