1. Preheat the oven to 425F
2. 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.
3. 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.
4. 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.
5. 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.
6. Then, remove its lid and roast uncovered for 5 minutes.
7. Remove from the oven and allow it to cool a bit
8. 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).
9. 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
10. Serve over pasta and enjoy.

To cook pasta:

1. Cook pasta according to package instructions or until it’s to your desired likeness.
2. 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
3. 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.