This sauce is nutritious and easy to make. Most of the ingredients are added to the baking dish and cooked in the oven. The mixture is then transferred to the blender to help create a smooth and tasty sauce; I can eat this sauce by the spoonful-it’s so good!

The lentils pair so nicely with the roasted tomatoes, carrots, bell peppers and onions. Additionally the chicken broth and basil add such great flavor to this sauce while the “hidden” kale helps add extra nutrients.

When serving, the entire sauce can be poured over 1 pound of cooked pasta. Or, may add the pasta to the plate and spoon as much sauce as desired over the pasta. The leftover pasta sauce can be saved in the refrigerator to use within the first 3 days or can freeze it to have on hand for later.

Short Video Tutorial:

List of Ingredients:

1 pound dry small-sized pasta like elbow (I used organic whole wheat elbow pasta), 1/4 cup red lentils (rinsed well), 3 cups of tomatoes cut into big chunks (make sure they are ripe and flavorful), 1/2 cup carrots diced into small chunks, 1/4 cup onions diced into chunks, 3 garlic cloves (skin removed and left whole), 1/2 cup red bell pepper cut into chunks, 1/4 teaspoon Italian seasoning, 1 and 1/4 teaspoons salt, 2 tablespoons avocado oil, 1 cup low sodium chicken broth, 1 tablespoon tomato paste, 1/4 cup basil leaves, 1 small Tuscan kale- stem removed

Step-By-Step Instructions:

Preheat the oven to 425F

To a 9×13 deep baking dish, add 1/4 cup red lentils (rinsed well), 3 cups of tomatoes cut into big chunks (make sure they are ripe and flavorful), 1/2 cup carrots diced into small chunks, 1/4 cup onions diced into chunks, 3 garlic cloves (skins removed and left whole), 1/2 cup red bell peppers cut into chunks, 1/4 teaspoon Italian seasoning, and 1 and 1/4 teaspoons salt. Set it aside.

To a measuring cup, add 1 cup low-sodium chicken broth, 2 tablespoons avocado oil, and 1 tablespoon tomato paste. Mix with a fork to combine.

Add the chicken broth mixture to the baking dish and stir in it with the ingredients, making sure the salt and seasonings are distributed evenly.

Cover the baking dish with a lid. If you don’t have a lid, then cover it with parchment paper first and aluminum foil on top of the parchment paper. Roast it in the oven for 25 minutes, covered.

Then, remove its lid and roast uncovered for 5 minutes.

Remove from the oven and allow it to cool a bit

Carefully, transfer the roasted lentil tomato mixture to a blender. Add 1/4 cup of basil leaves, 1 small Tuscan kale- stem removed, and 1/4 cup water or low-sodium chicken broth (I used chicken broth).

Blend for about 1 minute or until it’s smooth and combined. Taste for seasoning. Add more salt if desired or more water/chicken broth if would like a thinner consistency

Serve over pasta and enjoy.

To cook pasta:

Cook pasta according to package instructions or until it’s to your desired likeness.

Add 1 tablespoon of salt to boiling water. Bring the water back up to a boil. Add the pasta, stir, and allow it to come back up to a boil. Allow the pasta to cook while stirring it a few times to prevent the pasta from sticking together

Drain the water and place the pasta back into its pot. Add some oil if the sauce isn’t ready yet, mix and cover it with a lid.

Lentil Veggie Pasta Sauce

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A delicious sauce where most of the ingredients are cooked in a sheet pan and contains nutritious ingredients like lentils, tomatoes, carrots, onions, garlic, and kale.

Author: Astghik
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: makes about 3 cups 1x

Instructions

Preheat the oven to 425F
To a 9×13 deep baking dish, add 1/4 cup red lentils (rinsed well), 3 cups of tomatoes cut into big chunks (make sure they are ripe and flavorful), 1/2 cup carrots diced into small chunks, 1/4 cup onions diced into chunks, 3 garlic cloves (skins removed and left whole), 1/2 cup red bell peppers cut into chunks, 1/4 teaspoon Italian seasoning, and 1 and 1/4 teaspoons salt. Set it aside.
To a measuring cup, add 1 cup low-sodium chicken broth, 2 tablespoons avocado oil, and 1 tablespoon tomato paste. Mix with a fork to combine.
Add the chicken broth mixture to the baking dish and stir in it with the ingredients, making sure the salt and seasonings are distributed evenly.
Cover the baking dish with a lid. If you don’t have a lid, then cover it with parchment paper first and aluminum foil on top of the parchment paper. Roast it in the oven for 25 minutes, covered.
Then, remove its lid and roast uncovered for 5 minutes.
Remove from the oven and allow it to cool a bit
Carefully, transfer the roasted lentil tomato mixture to a blender. Add 1/4 cup of basil leaves, 1 small Tuscan kale- stem removed, and 1/4 cup water or low-sodium chicken broth (I used chicken broth).
Blend for about 1 minute or until it’s smooth and combined. Taste for seasoning. Add more salt if desired or more water/chicken broth if would like a thinner consistency
Serve over pasta and enjoy.

To cook pasta:

Cook pasta according to package instructions or until it’s to your desired likeness.
Add 1 tablespoon of salt to boiling water. Bring the water back up to a boil. Add the pasta, stir, and allow it to come back up to a boil. Allow the pasta to cook while stirring it a few times to prevent the pasta from sticking together
Drain the water and place the pasta back into its pot. Add some oil if the sauce isn’t ready yet, mix and cover it with a lid.