Matt made this recipe from the Engine 2 “My Beef With Meat” cookbook and it is seriously amazing. It makes a ton (like we froze a big portion of it), and it would be really good over an orzo pasta and a bed of spinach. It’s pasted here from the book.
Ps. Can we talk about how great it is when the hubs cooks – he’s probably a better cook than me (I stick to the same old stuff, or it feels that way most of the time!).
Rompin’ Red Lentil Pasta Sauce By Ann Esselstyn
Prep time/ cook time: 45 minutes • Makes about 8 cups sauce
1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2 tablespoons garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
One 28-ounce can crushed tomatoes or one 26-ounce box Pomi brand chopped tomatoes
3 cups no-salt-added vegetable broth
½ cup red lentils
One 6-ounce can tomato paste
½ cup chopped fresh parsley
1 cup fresh basil
3 tablespoons nutritional yeast flakes
½ teaspoon freshly ground black pepper
In a large frying pan stir-fry the onion over medium heat for 2 to 3 minutes, then add carrots, celery, and garlic and continue cooking until all of the vegetables soften and begin to brown.
Add the dried basil, oregano , and pepper flakes and stir and cook for 1 minute.
Increase the heat and add the tomatoes, vegetable broth, lentils, and tomato paste and stir to combine.
Bring to a boil, reduce to a simmer, and cook for 30 minutes.
Stir in the parsley, fresh basil, nutritional yeast, and black pepper, and simmer for 3 to 5 minutes more.
Serve warm over pasta and veggies.
Esselstyn, Rip (2013-05-14). My Beef with Meat: The Healthiest Argument for Eating a Plant-Strong Diet–Plus 140 New Engine 2 Recipes (p. 229). Grand Central Publishing. Kindle Edition.