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Rustic Black Lentil Tomato Sauce recipe

Rustic Black Lentil Tomato Sauce

This rustic black lentil tomato sauce is hearty, wholesome, and packed with protein-rich lentils simmered in a rich tomato base with carrots, garlic, and balsamic vinegar. Perfectly cozy for pairing with rigatoni, fusilli, or your favorite pasta — a nourishing, freezer-friendly meal that’s great for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main, Main Course
Cuisine Italian
Servings 4

Ingredients
  

For The Sauce

  • 1 tbsp extra virgin olive oil
  • ½ yellow onion, finely diced or 1 shallot
  • 2 large carrots, finely diced
  • 3-4 cloves minced garlic
  • 1 tbsp Italian seasoning
  • 1 jar passata (680ml tomato puree - I like to use Hunt's tomato sauce)
  • 1 cup dried black lentils, rinsed
  • 2-2½ cups veg broth (more as needed; water works in a pinch, but broth gives better flavor)
  • 1-2 tbsp balsamic vinegar (start with 1, add more to taste)
  • salt & pepper to taste

Optional

  • chili flakes to taste & ¼ cup sun-dried tomatoes

To serve:

  • 12–14 oz dried pasta, such as rigatoni. Enough for 4 servings (use spaghetti squash or zucchini noodles if desired)

Optional Toppings

  • Fresh basil or parsley, chopped
  • Freshly grated Parmigiano Reggiano (or vegan parmesan alternative)

Instructions
 

Sauté the Base

  • Heat olive oil in a large pan over medium heat. Add the onion and carrots and cook until softened, about 5–7 minutes.
  • Stir in the garlic and Italian seasoning and cook for about a minute, just until fragrant.

Build the sauce

  • Pour in the passata, lentils, and vegetable broth. Stir to combine and bring everything to a gentle boil.
  • Reduce the heat to low, cover, and let the sauce simmer until the lentils are tender—about 30 to 35 minutes. Stir occasionally, adding a splash more broth or water if the sauce thickens too much.

Finish with flavor

  • Once the lentils are cooked, stir in the balsamic vinegar and season with salt and pepper to taste.

Cook the pasta

  • While the sauce simmers, cook your pasta of choice according to package directions. Drain, saving a little pasta water.

Combine and serve

  • Toss the pasta with the lentil sauce, adding a splash of pasta water if needed to coat evenly. Top with fresh herbs and a sprinkle of Parmesan or a vegan alternative, and enjoy!

Notes

Notes & Tips

  • Flavor boost: A splash of red wine at step 3 makes the sauce even richer.
  • Lentil prep: No need to pre-soak black lentils — just give them a quick rinse before adding. If you prefer a softer texture or want to reduce cooking time, you can soak them for 1–2 hours, then reduce the simmer time slightly.
  • Broth vs. water: Use vegetable broth for deeper flavor. Water works if that’s what you have.
  • Storage: Keeps 4–5 days in the fridge. Freezer-friendly for up to 3 months. Great for meal prep!
  • Serving: Excellent with rigatoni or fusilli, but any pasta works (use protein lentil pasta for an extra boost!)
  • Herbs: Basil or parsley add freshness, but feel free to skip or swap.
  • Nutritional Info: Estimates Include regular pasta noodles. For a lighter choice - use zucchini noodles or spaghetti squash. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 400g | Calories: 639kcal | Carbohydrates: 117g | Protein: 28g | Fat: 5.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.9g | Sodium: 395.5mg | Potassium: 1090.5mg | Fiber: 10.2g | Sugar: 10.8g | Vitamin A: 3060IU | Vitamin C: 20mg | Calcium: 81.5mg | Iron: 7.4mg
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