Red Lentil Pasta Sauce | A Ground Meat Alternative

Cut the onion and carrot into 3–4 mm dice; pieces this small disappear into the sauce and are not too large for children who avoid vegetables. Rinse the lentils in a strainer until the water runs clear, then drain.

Heat the olive oil in a pot over medium heat. Add the onion and carrot and cook for 6 minutes. Proceed when the onion is translucent with lightly golden edges and the carrot gives softly under a spoon. If you cut this step short, the sauce will retain a raw onion aroma.

Add the lentils and 500 ml water. Bring to a boil, then reduce the heat, leave the lid slightly ajar, and cook for 15 minutes. Skim off any foam from the surface. The lentils are ready to break down when one mashes without resistance against the back of a spoon.

Add the grated tomatoes, tomato paste, thyme, and salt; stir and cook for 10 minutes more. Add the tomatoes at this stage on purpose: their acidity tightens the legumes’ skins, so the lentils will not break down in the same time if you add the tomatoes at the beginning. The sauce is ready when the raw aroma of the tomato paste is gone and it has turned deep red.

Draw a line through the sauce with a spoon. The consistency is right if the line stays open for 1 second before closing. If it closes immediately, uncover the pot and simmer for 3–4 minutes longer. If it does not close at all, add half of a 200 ml measure of hot water. Serve hot over pasta.