One-Pot & Pantry Meals

Tomato Lentil Sauce for Pasta

Name: Tomato Lentil Sauce for Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 150 g dry red lentils, rinsed; 400 g canned chopped tomatoes; 500 ml vegetable stock; 1 onion, finely chopped; 1 carrot, finely grated; 2 garlic cloves, minced; 1 tbsp olive oil; 1 tbsp tomato paste; 1 tsp dried oregano; 0.25 tsp salt, or to taste; 0.125 tsp black pepper

A hearty sauce with red lentils that soften directly in the tomato pot.

By Cozy Pantry EditorialPublished October 8, 2026

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Spaghetti in red sauce with a green herb garnish in a white bowl. — Illustrative stock photograph; the pictured dish may differ. Photo: Pratik Gupta / Unsplash.

Red lentils make a tomato sauce more substantial and thicken it as they cook. The result is a useful meat-free sauce for pasta or baked potatoes, with a texture closer to a hearty ragù than a smooth tomato puree.

Cook the sauce gently and stir along the bottom. Lentils can catch as they soften, particularly once the tomato mixture thickens. Add water as needed rather than letting the sauce become dry.

Small details that help

Rinse and inspect lentils

Remove any debris before adding them to the pot.

Allow enough liquid

Lentils need water to soften. Thick tomatoes alone are not enough.

Keep portions practical

The sauce serves four when paired with pasta or another base.

Substitutions & ways to make it yours

No carrot

Leave it out or use finely chopped celery.

Different herbs

Basil can replace oregano; add fresh basil at the end.

Green lentils

They take longer and hold their shape. Use pre-cooked green lentils and reduce stock for a quicker alternative.

Recipe note. These editorial recipes have not been independently kitchen-tested. Timings are estimates; follow the written doneness cues and safe temperatures. Photos are illustrative. Read our approach.