Pasta With Red Pepper & Lentil Sauce

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Servings: 4 Difficulty: Advanced
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A hearty vegan main featuring tender lentils and a silky sweet red pepper sauce.
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This comforting pasta dish combines the earthy richness of brown lentils with the bright, sweet flavor of roasted red bell peppers. The sauce is naturally thickened by blending the softened vegetables, creating a velvety texture that coats the pasta beautifully. A splash of balsamic vinegar and a touch of red wine add depth and acidity, balancing the savory notes of onion and garlic. It is a satisfying, plant-based meal that feels luxurious yet remains simple enough for a busy weeknight. Serve it topped with fresh basil for a pop of color and aroma. Perfect for anyone looking for a wholesome, flavorful dinner that doesn’t require complicated techniques or hard-to-find ingredients.

Pasta With Red Pepper & Lentil Sauce recipe image
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Pasta With Red Pepper & Lentil Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 229.5

Description

This comforting pasta dish combines the earthy richness of brown lentils with the bright, sweet flavor of roasted red bell peppers. The sauce is naturally thickened by blending the softened vegetables, creating a velvety texture that coats the pasta beautifully. A splash of balsamic vinegar and a touch of red wine add depth and acidity, balancing the savory notes of onion and garlic. It is a satisfying, plant-based meal that feels luxurious yet remains simple enough for a busy weeknight. Serve it topped with fresh basil for a pop of color and aroma. Perfect for anyone looking for a wholesome, flavorful dinner that doesn't require complicated techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Rinse and sort the dried lentils to remove any debris.
  2. Bring 4 cups of water to a boil in a medium saucepan.
  3. Add the lentils and bay leaves to the boiling water.
  4. Reduce heat and simmer until the lentils are tender but still hold their shape, about 15-20 minutes.
  5. Strain the lentils and discard the bay leaves. Set aside.
  6. In a large skillet, combine diced onions, minced garlic, and dried basil.
  7. Add the red wine and braise the onion mixture over medium heat until the liquid has mostly evaporated.
  8. Add the chopped red bell peppers to the skillet.
  9. Stew the peppers and onions until the peppers are soft, about 25 to 30 minutes.
  10. Transfer the vegetable mixture to a blender or food processor.
  11. Puree the vegetables until the sauce is completely smooth.
  12. Return the pureed sauce to the skillet or a large pot.
  13. Stir the cooked lentils into the sauce, ensuring they remain whole and are not pureed.
  14. Add the balsamic vinegar, salt, and freshly ground black pepper to taste.
  15. Cook the pasta according to package directions in unsalted water until al dente.
  16. Drain the pasta and serve it topped with the lentil and red pepper sauce.
  17. Garnish with freshly chopped basil before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 229.5kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 13.0mg1%
Total Carbohydrate 52.4g18%
Dietary Fiber 16.9g68%
Sugars 4.3g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil, pasta, red pepper, vegan, plant based, healthy dinner, easy recipe, comfort food, vegetarian, sauteed onions, garlic, balsamic vinegar, red wine, fresh basil, weeknight meal, family friendly, protein rich, fiber rich, homemade sauce, blender sauce
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