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Quick Lentil Sauce for Pasta 

Learn this easy technique to make a quick Lentil Sauce for pasta to add iron and fiber to pasta sauce without impacting the flavor or texture.

– Red lentils: Red lentils cook really quickly and are rich in both fiber and iron. They’re also a vegetarian protein source that’s easy to keep on hand.  – Marinara sauce

Ingredients Needed:

Add the lentils to a heat-safe bowl or large measuring cup. (Choose a large bowl or cup as the water will boil. Space will help prevent it from boiling over.) Cover with 1 cup water.

Step 1.

Place into the microwave and cook for 3 minutes, stopping every minute to allow the water to settle. (This too helps it from boiling over.)

Step 2.

Drain the lentils, which should be very soft. Add the drained lentils to a blender with the marinara sauce.

Step 3.

Blend smooth. (You can use a jar of sauce from the store or homemade equivalent, such as my Extra-Veggie Marinara.)

Step 4.

Warm the sauce and serve with a pound of prepared pasta or meatballs, grains, or other desired food.

Step 5.

Store sauce for up to a week in the fridge in an airtight container. Or to store in the freezer, you can pour the sauce into an ice cube tray and freeze.

Step 6.

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Tip: Use red lentils only for this recipe. Green and brown lentils take much longer to cook and won’t work the same.