Vegan Red Lentil Pasta Sauce
• 1 yellow onion, diced • 2 tbsp olive oil • 3-4 mini red, yellow or orange peppers, diced • 6 carrots, diced • 3 large cloves garlic, minced • 1 tbsp Italian seasoning • ¼ tsp Anthony’s Goods Tellicherry Peppercorn, freshly ground • 1 tsp salt • 1 28-oz can high-quality canned tomatoes • 2 tbsp pepper or tomato paste • 2 cups vegetable broth • 1 cup Anthony’s Goods Split Red Lentils • Your pasta of choice
This hearty, aromatic pasta sauce is filling, delicious and vegan. Split red lentils cook quickly and bring fiber, iron and protein to the pasta-lovers’ table. 1. In a large pot, heat the olive oil and sauté the onions, peppers and carrots. Cook until tender, then add the Italian seasoning, salt, pepper and garlic. Stir and cook for another minute, until fragrant. 2. Add the tomato paste, tomato sauce, vegetable broth and the lentils. Let simmer for 15-20 minutes, until the lentils are cooked. 3. Cook your favorite pasta according to package instructions. 4. Pour the sauce over the pasta and serve!