# Components:
→ Lentil Base
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 cups low-sodium vegetable broth
→ Vegetables
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
→ Sauce
08 - 1 can (28 oz) crushed tomatoes
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Creamy Finish
14 - 1/2 cup unsweetened plant-based cream (oat, soy, or cashew)
15 - 1/4 cup fresh basil leaves, chopped
→ To Serve
16 - Cooked pasta of choice (e.g., spaghetti, rigatoni)
17 - Vegan parmesan or nutritional yeast (optional)
# Directions:
01 - Combine lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender yet firm. Drain any excess liquid and set aside.
02 - Heat olive oil in a large, deep skillet over medium heat. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until softened, stirring occasionally.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Stir in crushed tomatoes, tomato paste, oregano, thyme, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.
05 - Fold the cooked lentils into the sauce. Continue simmering uncovered for 15 minutes, stirring occasionally, allowing the sauce to thicken and flavors to develop.
06 - Reduce heat to low. Stir in the plant-based cream and fresh basil. Simmer for an additional 2 to 3 minutes. Adjust seasoning as needed.
07 - Plate the sauce over cooked pasta and garnish with vegan parmesan or nutritional yeast if desired.
