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Penne with Red Lentil Sauce

I love this protein-packed red lentil sauce. It's rich and hearty, so it satisfies. Over pasta it creates a complete protein guaranteeing you will feel full and content for hours after eating.

Extra virgin olive oil
2 cloves fresh garlic, crushed
1 small red onion, diced
Sea salt
Cracked black pepper
Generous pinch crushed red pepper flakes
1 cup canned diced tomatoes
1 cup red lentils, rinsed very well
2 cups spring or filtered water
1 bay leaf

1 pound penne, cooked al dente*
3-4 sprigs fresh flatleaf parsley, coarsely chopped

Place a small amount of oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and pepper, the red pepper flakes and sauté until onions are translucent, about 2 minutes. Add tomatoes, lentils, water and bay leaf and bring to a boil. Cover; reduce heat to low and cook for 20-25 minutes, until the lentils are creamy. Season to taste with salt and simmer 3-4 minutes more.

While the sauce cooks, bring a pot of water to a boil with a generous pinch of salt and oil. Cook penne al dente, slightly under-done, about 8 minutes. Drain, but do not rinse. 

When the sauce is cooked, stir cooked pasta in and fresh parsley. Serve immediately. Makes 8-9 servings.


Frey Vineyards
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