A hearty and nutritious vegetarian penne dish with a delicious red lentil sauce packed with flavour and protein.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Ingredients
Pasta
Red Lentil Sauce
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, according to package instructions. Drain and set aside.
Pro tip: Reserve some pasta water to adjust the sauce consistency if needed.
Sauté onions and garlic
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Pro tip: Be careful not to burn the garlic to avoid a bitter taste.
Add tomatoes and lentils
Stir in the diced tomatoes and rinsed lentils. Cook for 2-3 minutes, allowing the flavours to meld.
Pro tip: Use canned tomatoes with no added salt to control the seasoning level.
Simmer the sauce
Pour in the vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for about 15-20 minutes or until the lentils are tender.
Pro tip: Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
Combine pasta and sauce
Add the cooked penne to the sauce and toss well to coat. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
Pro tip: Ensure the pasta is heated through before serving.
Serve and garnish
Remove from heat and stir in fresh parsley. Serve immediately, garnished with additional parsley if desired.
Pro tip: Add a sprinkle of Parmesan cheese for extra flavour if not strictly vegetarian.
Tips & Tricks
Serving Suggestions
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