Pasta With Red Pepper And Lentil Sauce

This comforting vegan dish combines the earthy richness of brown lentils with the sweet, smoky brightness of roasted red peppers. The sauce is velvety and aromatic, built on a base of braised onions, garlic, and a splash of red wine, finished with a tang of balsamic vinegar. The lentils are cooked separately to retain their texture, providing a satisfying bite against the smooth sauce. It's a perfect weeknight meal that feels elegant yet simple. Serve with your favorite pasta for a complete, plant-based dinner that is both nutritious and deeply flavorful.

Cooking Method: Boiling, Braising, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 229.5

Dietary: Vegan

Description

This comforting vegan dish combines the earthy richness of brown lentils with the sweet, smoky brightness of roasted red peppers. The sauce is velvety and aromatic, built on a base of braised onions, garlic, and a splash of red wine, finished with a tang of balsamic vinegar. The lentils are cooked separately to retain their texture, providing a satisfying bite against the smooth sauce. It's a perfect weeknight meal that feels elegant yet simple. Serve with your favorite pasta for a complete, plant-based dinner that is both nutritious and deeply flavorful.

Directions

1
Rinse and sort the dried lentils, removing 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
Drain the lentils, discarding the bay leaves, and set aside.
6
In a large skillet, combine diced onions, minced garlic, and dried basil.
7
Pour in the red wine and braise the mixture over medium-low heat until the onions are soft and the wine has reduced slightly.
8
Add the chopped red bell peppers to the skillet and continue to stew until soft, about 25-30 minutes.
9
Transfer the onion and pepper mixture to a blender or food processor and puree until completely smooth.
10
Return the smooth sauce to the skillet and stir in the cooked lentils.
11
Add balsamic vinegar, salt, and freshly ground black pepper to taste. Warm through gently.
12
Cook pasta in salted boiling water according to package directions until al dente.
13
Drain the pasta and serve immediately topped with the lentil and red pepper sauce.
14
Garnish with freshly chopped basil before serving.

Nutrition Facts

Servings 4 cups

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.

Read it online: https://www.chefs-mate.com/recipe/pasta-with-red-pepper-and-lentil-sauce/