Spicy Red Pasta with Lentils

Ingredients

• ⅔ cup Dry Red Lentils
• 1 ½ tbsp Olive Oil
• 4 cloves Garlic
• ⅓ cup Carrots
• ⅓ cup Diced Tomatoes
• 1 ½ can (15 oz) Tomato Sauce
• 2 ½ tbsp Tomato Paste
• ¾ tsp Red Pepper Flakes
• 1 ½ tbsp Dried Oregano
• 1 ½ tbsp Dried Basil
• 1 ½ tbsp Coconut Sugar
• 1 ½ tbsp Nutritional Yeast
• 10 oz Pasta

Instructions

1. Add the red lentils and 2½ cups water to a small saucepan. Bring to a boil over medium heat, then reduce to a gentle simmer. Cook for 15 minutes until just tender but still holding their shape. Drain any excess liquid and set aside.
2. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the minced garlic, diced carrots, and diced tomatoes. Sauté for 3 minutes, stirring frequently, until softened and fragrant.
3. Remove the skillet from heat and stir in the tomato sauce, tomato paste, red pepper flakes, dried oregano, dried basil, coconut sugar, and nutritional yeast until fully combined.
4. Return the skillet to medium-low heat and bring the sauce to a low simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste. If the sauce is too thick, stir in a splash of water to loosen.
5. While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
6. Stir the cooked lentils into the sauce and mix to combine. Add the drained pasta to the skillet and toss to coat evenly. Serve immediately.