Ingredients
Method
- Soak the lentils. Rinse and soak in water for at least 1 hour, or overnight if possible.1 cup green lentils uncooked
- Sauté the aromatics. In a large skillet, heat the oil over medium. Add diced onion and tomato paste. Cook until the onion softens and everything caramelizes.1 tablespoon olive oil, 1 cup onion diced, 3 tablespoon tomato paste
- Add flavor. Stir in garlic, Italian seasoning, paprika, salt, pepper, and a splash of water to loosen the mixture. Add the chopped sun-dried tomatoes and cook for 1 minute more.5 teaspoons garlic minced, 2 teaspoons Italian seasoning, salt to taste, black pepper, 1 ½ teaspoon paprika, ½ cup sun-dried tomatoes in oil chopped
- Build the sauce. Drain the soaked lentils and add them to the skillet with quinoa, passata, Worcestershire sauce, broth, and water. Stir to combine, then cover and simmer for 30 minutes, stirring occasionally.1 tablespoon vegan Worcestershire sauce or sub with Tamari/soy sauce, 1 cup green lentils uncooked, ¼ cup quinoa uncooked, ½ cup vegetable broth, 1 cup water, 20 ounces passata
- Cook the pasta. Meanwhile, boil the pasta in salted water until al dente. Drain and set aside.11 ounces tubular pasta
- Finish the sauce. Stir in balsamic vinegar and a pinch of coconut sugar if needed. Adjust seasoning to taste.1 tablespoon balsamic vinegar, coconut sugar optional
- Combine. Toss the pasta into the sauce and stir until well coated.
- Garnish and serve. Top with fresh parsley and nutritional flakes if desired.
Nutrition
Video
Notes
To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
To Make Ahead. Make the sauce ahead and store separately from the pasta until ready to serve.
To Reheat. Warm gently on the stovetop or microwave with a splash of water or broth to loosen the sauce.
To Make Ahead. Make the sauce ahead and store separately from the pasta until ready to serve.
To Reheat. Warm gently on the stovetop or microwave with a splash of water or broth to loosen the sauce.