Tomato and Red Lentil Sauce

Name: Tomato and Red Lentil Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 1 cup (200 g) red lentils, dried, rinsed and drained; 28 oz (800 g) canned crushed tomatoes; 2 tbsp (30 g) tomato paste; 2 cups (480 ml) vegetable broth; 1 tsp (1 g) dried oregano; ½ tsp (½ g) dried thyme; 1 leaf bay leaf; to taste kosher salt; to taste black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (10 g) fresh basil, loosely torn (optional); 1 tbsp (15 ml) extra-virgin olive oil for finishing (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-rich vegan sauce built on simmered red lentils, canned tomatoes, and aromatics. The lentils break down into a silky base while staying distinct enough to provide texture and heartiness. Garlic, onion, and Mediterranean herbs create deep, savory notes. Finish with fresh basil or parsley and a drizzle of olive oil to brighten the earthy lentils and round out the acidity. Ready in under 45 minutes—ideal over pasta, rice, or crusty bread.

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: About 4 cups sauce, enough for 1 lb pasta

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Steps

Before you start

Rinse the red lentils under cold water and drain well
Have all aromatics prepped before you start cooking
If using fresh basil, keep it separate to add at the end

1
Sauté aromatics
- Heat 2 tbsp (30 ml) olive oil in a large heavy-bottomed saucepan over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden at the edges.
- Add the minced garlic and stir constantly for 30 seconds to 1 minute until fragrant but not browned.
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Ready when: Onion is softened and translucent; garlic is fragrant
Tip: Don't let the garlic brown or it will taste bitter. If it starts to catch, add the tomato paste immediately.
2
Build the base
- Stir in the tomato paste and cook for 1 minute, stirring constantly to break it up and let it caramelize slightly against the pan.
- This deepens the flavor.
- Add the rinsed red lentils and stir to coat them in the oil and tomato paste.
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Ready when: Lentils are evenly coated and no dry tomato paste remains
Tip: Toasting the tomato paste for a minute adds complexity and reduces any metallic taste from the can.
3
Add liquids and herbs
- Pour in the crushed canned tomatoes (including their juices) and 2 cups (480 ml) vegetable broth.
- Add the dried oregano, thyme, bay leaf, and red pepper flakes if using.
- Stir well to combine.
- Bring the mixture to a boil, then immediately reduce the heat to medium-low.
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Ready when: Sauce begins to bubble and steam rises from the surface
Tip: Use medium-low heat; a rolling boil can cause the lentils to break down too quickly and create a paste rather than a textured sauce.
4
Simmer until lentils soften
- Maintain a gentle simmer with occasional bubbles breaking the surface.
- Stir every 5 minutes to prevent the lentils from sticking to the bottom.
- Cook for 20–25 minutes, until the red lentils have mostly broken down but still hold some shape, creating a thick, rustic texture.
- The sauce should coat the back of a spoon.
- If it becomes too thick before the lentils are fully tender, stir in a splash of warm water or broth (¼ cup / 60 ml at a time).
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Ready when: Lentils are tender and mostly broken down; sauce is thick and coats a spoon
Tip: If you prefer a chunky sauce, reduce simmering time to 15 minutes. For a smoother, silkier sauce, simmer longer and break down the lentils further with the back of a spoon or an immersion blender.
5
Season and finish
- Remove the bay leaf.
- Taste the sauce and adjust seasoning with kosher salt, freshly ground black pepper, and additional red pepper flakes if desired.
- Stir in the fresh basil if using, or reserve it to scatter over individual servings.
- Drizzle with a final tablespoon of extra-virgin olive oil for richness and shine.
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Ready when: Sauce is well-seasoned and balanced in acidity and richness
Tip: Add salt gradually in the last step; the tomatoes and broth already contain salt, so you may need less than expected. Fresh basil added at the end retains its bright flavor.

Good to know

Tips

For a silkier sauce, use an immersion blender to partially blend the lentils in the final minute of cooking, breaking down some while leaving others intact.
Pair with hearty pasta shapes (penne, rigatoni, fusilli) that can catch the thick, rustic sauce. A 1:1 ratio of sauce to cooked pasta is ideal.
Drizzle with finishing-oil olive oil and top with fresh basil, thinly shaved Parmesan (if not strictly vegan), toasted breadcrumbs, or a squeeze of fresh lemon juice for brightness.
This sauce is deeply savory and plant-forward; it improves with a day of rest in the refrigerator as flavors meld.

Make ahead

Prepare the sauce up to 2 days ahead; store in an airtight container in the refrigerator. Reheat gently over medium-low heat on the stovetop, stirring often and adding a splash of broth or water if it has thickened too much. Fresh basil and finishing oil should be added just before serving for the best flavor and appearance.

Storage & reheating

Room temperature (not recommended for longer than 1 hour). Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or zip-top bag. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat, stirring often and thinning with water or broth as needed.

Substitutions

vegetable broth → Water or reserved pasta cooking water. Adjust salt upward slightly if using water, as it lacks the seasoning of broth. Pasta water adds starch and body to the sauce.
red lentils, dried → Yellow lentils or brown lentils (green lentils hold their shape too firmly and aren't ideal). Yellow lentils cook and break down similarly to red. Brown/green lentils will take 5–10 minutes longer and result in a slightly grainier, less silky texture.
canned crushed tomatoes → Fresh tomatoes, crushed by hand or chopped (about 2 lbs / 900 g ripe tomatoes). Increase simmering time by 5 minutes to allow fresh tomatoes to break down and release their juices. Omit the tomato paste if using very ripe, flavorful fresh tomatoes.
dried oregano → Dried Italian seasoning or marjoram (use the same amount). Italian seasoning includes basil, thyme, and oregano. Marjoram is milder and more delicate; begin with half the amount and taste before adding more.