Red lentils are an easy pantry ingredient: they cook quickly and make a tomato sauce feel generous. This recipe leans on slow-softened vegetables rather than complicated seasonings. It is useful for leftovers, particularly when you keep the pasta and sauce separate.
Let's make it.
- Heat olive oil in a deep saucepan. Cook onion, carrot and celery for 6–8 minutes until softened.
- Add garlic and oregano and stir for another minute.
- Add rinsed red lentils, crushed tomatoes and stock or water. Bring to a gentle simmer.
- Cook uncovered for 20–25 minutes, stirring occasionally, until the lentils are very soft. Add water if the pan becomes too dry.
- Meanwhile, cook pasta according to packet instructions and drain.
- Taste the sauce, season as preferred, and serve over the pasta with torn basil.
Make it your own.
- Rinsed red lentils break down into a thick, comfortable sauce.
- Finely grated vegetables blend into the texture, useful when you want a smoother consistency.
- For a different second meal, spoon leftover sauce over baked potatoes rather than cooking another batch of pasta.
Storing and food safety
Cool sauce quickly in shallow containers and refrigerate up to 3 days. Cooked pasta should be refrigerated promptly and used within 2 days. Reheat until steaming hot.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
