Thick Cheesy Tomato Lentil Pasta Sauce Recipes

HEARTY LENTIL SPAGHETTI

Steps:

• In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

CHEESY LENTIL PASTA

Steps:

• Add all of the ingredients except for the cheese to a large saucepan. Add a generous amount of water, and boil for around 15 minutes, until the pasta is soft and the lentils are starting to break down. Drain the water.
• Add the grated cheese and some salt and pepper to the pan, and turn the heat down low. Mix well to combine, until the cheese has fully melted. Best served immediately.

ONE POT PASTA WITH CHEESY LENTIL SAUCE

Steps:

• In a large pan, saute your garlic until fragrant. Add the mixed herbs and lentils and mix together for another minute.
• Add your tomatoes, tomato paste, balsamic vinegar and sugar to form your tomato sauce.
• Add the dried pasta and then fill the tomato can one and a half times with water and add to the pan.
• Bring to a simmer, and let the pasta cook for 10 to 12 minutes (stirring regularly) until it is al dente.
• Keep an eye on the pasta. If the sauce in the pan thickens up before the pasta is cooked, add some extra water. Thicker pastas will require more water than thinner, quicker cooking ones. I've erred on the side of less water in these instructions, because my pasta was a quick cooking variety. But if, once the pasta is cooked, the sauce is too thin: just keep it on the heat for a few more minutes uncovered until some liquid evaporates. Or you can add some more tomato paste to thicken it up.
• Once the pasta is cooked, add the cheddar cheese and stir until melted. Serve!

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

LENTIL-TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.

HEARTY RED LENTIL PASTA SAUCE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
• Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

CHEESY LENTIL PASTA

Steps:

• In a large pot, combine lentils, chicken stock and taco seasoning. Bring to a simmer and cook lentils for 30 minutes.
• Add remaining ingredients, cover and cook on low for 10-15 minutes until the pasta is tender. (Stir occasionally, if needed, to ensure noodles are nearly submerged in liquid.)
• Remove from heat and stir in 1/2 cup of cheese. Serve immediately and sprinkle with additional cheese.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large pot, heat oil over medium heat.
• Add onions, mushrooms, zucchini and garlic.
• Cook while stirring over medium heat for about 5 minutes.
• Add lentils[I like the orange ones] and 3 cups water to the vegetables.
• Turn up the heat and bring to a boil, stirring occasionally.
• Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water.
• Bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• If necessary, add more water to keep the sauce from sticking.
• Be careful not to dilute; the sauce should be quite thick.