I eat pasta on a weekly basis and this recipe is one of my favorites. Adding veggies to my pasta bumps up the nutritional value and makes me feel full longer!
- 1 tbsp virgin olive oil
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic gloves, crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional, for spice)
- ¾ cup dry green or red lentils
- 1 tbsp maple syrup or cinnamon
- 1 can crushed tomatoes
- 2 ½ cups water
- sea salt
How to make it
- In a large pot, heat the olive oil over medium-high heat. Saute the onion, carrot, and celery under tender.
- Add in the garlic, basil, oregano and red pepper flakes and stir briefly.
- Add in the lentils, maple syrup, crushed tomatoes, water and 1 tsp of salt. Stir in well, then bring the liquid to a boil.
- Once boiling, lower the heat to a small simmer and let the sauce cook uncovered until the lentils are tender, about 40-45’. Stir every now and then to make sure nothing sticks to the bottom of the pot.
- When the lentils are easily smashed with a fork against the side of the pot, they are cooked. Season the sauce with additional salt to taste.
- Serve warm with your favorite pasta or noodles.