Red Lentil No-Tomato Pasta Sauce
Silky red lentil and roasted vegetable sauce without tomatoes, built on ghee-bloomed spices. Beetroot and carrots create natural sweetness and body. Quick 15-18 minute simmer, finished with fresh herbs and lemon. Serve over pasta or rice with optional cheese and greens.
Ingredients
- ½ red beetroot
- 4 medium carrots
- 1 small red onion
- 5 ½ oz red lentils
- 3 ¼ cups water
- 2 tbsp ghee
- 2 tbsp olive oil
- 1 cup fresh herbs, choppeddried herbs1:3herb
reduced potency
- 1 tsp coriander
- ½ tsp cumin
- 1 pinch asafoetida
- ½ tsp turmeric
- ½ lemon or lime
- 1 pinch black pepper
- ½ tsp rock saltkosher salt1:1mineral
same function
- pasta
Instructions
- 1
Chop beetroot, carrots, and red onion into small pieces. Rinse red lentils thoroughly.
- 2
Heat ghee and olive oil in a large pot. Add coriander, cumin, asafoetida, and turmeric, stirring until fragrant.
- 3
Add chopped vegetables and rinsed lentils, tossing to coat with spiced ghee.
- 4
Pour in water and simmer covered over medium heat for 15-18 minutes.
- 5
Squeeze in lemon or lime juice and add remaining olive oil.
- 6
Blend with immersion blender or high-powered blender until smooth.
- 7
Fold in fresh chopped herbs just before serving.
- 8
Serve over pasta or rice with watercress, cheese, or arugula if desired.
Tips
Bloom spices in fat before adding vegetables to develop depth.
Rinsing lentils prevents foam and improves texture.
Immersion blender works well; high-speed blender creates silkier sauce.
Good to Know
Refrigerate up to 5 days in airtight container. Freeze up to 3 months.
Prepare through blending, refrigerate overnight. Reheat gently before serving with fresh herbs.
Over pasta, rice, or grain bowls. Garnish with watercress, crumbled feta, or fresh arugula.
Common Mistakes
Skip rinsing lentils to avoid foam during cooking and sticky texture
Underblooming spices to avoid flat, one-dimensional flavor
Adding lemon before blending to avoid loss of bright acidity