I’m not sure where the stereotype came from that university students eat a lot of pasta while at school, but I can admit that it is sometimes true. It’s just so simple and easy to prepare, and always tastes good. Just because something is easy to make, doesn’t mean it has to be unhealthy. My simple lentil pasta sauce recipe uses minimal ingredients, incorporates lentils and all of its nutritional benefits, and is perfect for any type of pasta, or as photographed, as mixture of brown rice spaghetti and zucchini noodles!
Here’s the recipe:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ cup onion, finely diced
- 1 tbsp dried oregano
- 1 can plain tomato sauce – the less ingredients the better, we will be adding our own seasoning! I like to use the No Name tomato sauce
- 1 ½ cans lentils, drained and rinsed
- 1 tbsp nutritional yeast
- Salt to taste
- In a large saucepan, heat the olive oil over medium-high heat. Add the garlic and onions and sauté until translucent and fragrant.
- Turn down the heat to avoid burning the garlic and onions, then add the oregano and sauté for 2-3 minutes.
- Add a splash of water to the pan to bring the heat of the pan down, then add the tomato sauce. This will prevent the sauce from burning!
- Bring the sauce to a simmer, then add the lentils and nutritional yeast.
- Cook for another 3-5 minutes. Then taste the sauce and add salt to your preference.
I like to have this sauce with spaghetti for a simple and protein-packed plant-based bolognese. You can even mix in some zucchini noodles for some added vegetables and colour. Sprinkle with some nutritional yeast and you’ve got the perfect dinner!