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Red Lentil Pasta

Red Lentil Pasta with Fire-roasted and Sundried Tomatoes

Recipe and photo courtesy of HowtoBurnWater.com
Course entree
Servings 6 servings


  • 1 8-oz box of red lentil pasta
  • 2 tbsp extra-virgin olive oil
  • 1 sweet onion, chopped into small pieces
  • 5 cloves garlic, minced or grated
  • 1 tbsp dried basil
  • 2 tsp dried turmeric
  • 1/2 tsp salt, to taste (plus more to add to pasta water)
  • 1/4 tsp black pepper, to taste
  • 1 28-oz can fire-roasted tomatoes
  • 1/2 cup oil-packed sundried tomatoes
  • 1 tbsp balsamic vinegar
  • 2 cups kale or baby spinach
  • 1 tbsp oregano
  • Nutritional yeast (or grated Parmesan), fresh basil or parsley, and pepitas or pine nuts, for garnish (optional)


  • Wash hands with soap and water.
  • Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Stir and cook the pasta to al dente, according to the package directions. Drain.
  • While the pasta cooks, scrub the onion and garlic with a clean vegetable brush under running water. Gently rub the kale or spinach under cold running water. Dry produce with a clean towel. Chop the onions and mince the garlic.
  • Heat a large pan over medium heat. Add the olive oil and onions. Cook until soft and translucent, about 5 to 7 minutes.
  • Add the garlic, basil, oregano, turmeric, salt and pepper. Cook for about 1 minute, until fragrant.
  • Slowly add the fire-roasted tomatoes and juices, crushing the tomatoes with a heavy spoon. Add the sundried tomatoes and vinegar, stirring to combine.
  • Simmer the sauce for 10 to 15 minutes, until reduced by about one-third.
  • Stir in the kale or spinach and cook until it begins to wilt.
  • Once the pasta is cooked, add it to the sauce and stir to combine. Divide pasta among bowls and garnish with nutritional yeast, fresh herbs, and pepitas or pine nuts.