Heart-Y Tomato Sauce

This tomato sauce gets its heft from lentils cooked until tender and stirred into a simmered base of fresh tomatoes, tomato paste, and Italian herbs. The result is a thick, protein-packed sauce with a meaty texture that holds its own over pasta without a single ounce of actual meat.

Cook the lentils separately first with bay leaves until soft but still holding their shape. Overcooked lentils dissolve into the sauce, which isn’t necessarily bad, but you lose that satisfying bite. Drain any excess water and pull the bay leaves before adding them to the tomato base.

Sauteing the onions, garlic, oregano, basil, and thyme in broth instead of oil keeps this sauce lean while still building flavor. The tomatoes and paste simmer uncovered for 20 minutes to thicken before the lentils join for a final 10 minutes to meld everything together.

Kitchen Tips

• Crush the bay leaves slightly before cooking with the lentils. This releases more flavor during the simmer.
• Simmer the tomato sauce uncovered so excess moisture evaporates and the sauce thickens properly.
• Use tomato paste to deepen the color and give the sauce a richer, more concentrated tomato flavor.
• Season carefully at the end. Lentils absorb salt, so the sauce may need a final adjustment.

Variations

• Add red pepper flakes for a spicy arrabbiata-style lentil sauce.
• Stir in a handful of fresh spinach during the last few minutes for extra greens.
• Use red lentils instead of brown for a sauce where the lentils break down completely into a smooth, thick coating.