Thick and Hearty Red Lentil Spaghetti Sauce

Lentil Spaghetti Sauce

I am going to go right ahead and admit that this is yet another Josh creation that I can take very little credit for. Broken record and a half. But the lentils were all me. I HAVE IDEAS TOO. ha.

This is just one of those staple recipes that I know I’ll be making for the rest of my life. It is quick, wholesome, versatile and so tasty. If I were to just see the ingredient list out of context, I have a feeling I would wonder if it were particularly flavourful. But wherever the flavour comes from, it’s there, alright.


Let’s talk lentils for a minute. This is a great way to give these little guys another shot if you’ve tried them in the past and not been a huge fan. They blend in beautifully and rather inconspicuously (to the palate more so than to the eyes) and add such a nutritional punch. My eyes seriously bug out of my head a little bit when I look at their nutrition facts. Protein, iron and fibre like whoa.


I’ve had this sauce with pasta and on pizza and even just alone as a chili of sorts. As I mention below, feel free to just throw in whatever veggies you have on hand that need using up. Also, you’ll see that I give the tomatoes a quick whirl with the immersion blender. I just find that this makes for a perfectly not-blobby-but-not-too-smooth texture, but you could certainly forego that step if you so desire!


Quick and Hearty Lentil Spaghetti Sauce

  • Servings: 3-4
  • Print


  • 1 32 oz can diced tomatoes
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1/2 cup red lentils
  • 1 cup water
  • Optional: 1-2 cups chopped veggies of choice (carrot, bell pepper, zucchini, mushroom and celery all work well!)


  • Pour entire can of diced tomatoes into a small pot and blend a little bit with am immersion blender*.
  • Add all remaining ingredients and bring to a simmer to thicken.
  • Simmer, uncovered and stirring occasionally, until it starts sticking to the pot when stirred, lentils are tender and desired thickness is reached (20-30 minutes).

*If you don’t have an immersion blender, you could give it a few quick pulses in the food processor or not blend it at all! I just prefer a slightly smoother texture.

Lentil Spaghetti Sauce

Hope you love this sauce if you give it a try. Be sure to let me know if you do! 

Have a FAB weekend friends.  

17 thoughts on “Thick and Hearty Red Lentil Spaghetti Sauce

  1. I love lentils! I made a red lentil curry once that was wonderful, but for the most part I use green/brown lentils since they are the most accessible. The softness of the reds must be awesome in a sauce!
    And of course we can’t forget to mention how BUDGET friendly this recipe is! <3
    Enjoy your weekend!


  2. Aren’t lentils the coolest little nutritional powerhouse?! I am so excited to try this recipe. You and Josh are seriously MASTERMINDS when it comes to healthy twists on amazing comfort food. Do you think this would be good mixed with quinoa and ricotta cheese, then broiled with mozzarella on top?


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  5. I’ve made a similar sauce using brown lentils… but I love your idea of red lentils even more!! The colours blend better, and also they cook in the same pot… I had to cook my lentils separately. Thanks for a fab new recipe! I think my kids will love too. :-)


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