Red Lentil Pasta Sauce Recipe on Food52
"As much as we love meat sauce for pasta, we often will do this meatless version - packed with protein and fiber, it's extremely inexpensive and carries a real punch. If you're not into a little spicy, omit the crushed red pepper in this one. We serve it over spaghetti with a side of spinach garlic bread (mom always told me to eat my spinach!). Blend it smooth and use it as a marinara sauce or add chicken or vegetable broth and make a great soup or gazpacho by adding some fresh veggies...."
INGREDIENTS
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1/2 cup coarsely chopped celery
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1/2 cup coarsely chopped carrot
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1/2 cup chopped green bell pepper
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1 cup chopped onion
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4 to 5 cloves garlic
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3 tablespoons olive oil
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1/2 teaspoon crushed red pepper flakes (optional)
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon fennel seed
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1 cup red lentils
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28 ounce can of good quality tomatoes, crushed
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1 teaspoon salt
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1 teaspoon black pepper
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3 to 4 cups water
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1/2 cup chopped parsley
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5 or 6 leaves sliced fresh basil
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Cooked pasta
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Extra virgin olive oil for drizzling over each serving ( optional )
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