Name: Golden Sun-Dried Tomato Red Lentil Pasta
Prep time: 30 min
Total time: 30 min
Ingredients: 1/4 cup extra virgin olive oil; 1 sweet onion, chopped; 6 cloves garlic, minced or grated; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 teaspoons ground turmeric; kosher salt and pepper; 1 (28 ounce) can fire roasted tomatoes, I like san marzano; 1/2 cup oil packed sun-dried tomatoes, oil drained + chopped; 1 tablespoon apple cider vinegar

This Golden Sun-Dried Tomato Red Lentil Pasta is a truly remarkable dish that perfectly balances comfort and vibrant flavor. It’s a fantastic vegetarian option that’s surprisingly quick to prepare, making it ideal for busy weeknights without sacrificing taste or visual appeal. The star of this lentil pasta recipe is its unique golden hue, achieved through a delightful blend of sun-dried tomatoes and turmeric, promising a meal that is as beautiful as it is delicious.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Golden Sun-Dried Tomato Red Lentil Pasta

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Prep Time 30

Total Time 30

Servings: 6

Ingredients Method Notes

Ingredients

1/4 cup extra virgin olive oil
1 sweet onion, chopped
6 cloves garlic, minced or grated
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons ground turmeric
kosher salt and pepper
1 (28 ounce) can fire roasted tomatoes, I like san marzano
1/2 cup oil packed sun-dried tomatoes, oil drained + chopped
1 tablespoon apple cider vinegar

Method

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until soft and caramelized, about 5-10 minutes. Add the garlic, basil, oregano, turmeric, kosher salt and pepper. Cook for 1 minute or until fragrant. Slowly add the fire roasted tomatoes and the juices from the can, crushing the tomatoes with the back of a wooden spoon. Add the sun-dried tomatoes and apple cider vinegar. Simmer the sauce for 10-15 minutes or until reduced slightly. If desired, you can puree the sauce in a blender.
Stir in the spinach and cook for five minutes longer.
Meanwhile, bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. Drain.
Divide the pasta among bowls and top with a generous amount of sauce. Top as desired with cheese, nuts and herbs.

Notes

– Use high-quality fire-roasted San Marzano tomatoes for the best flavor.
– Don’t skip the apple cider vinegar; it adds a crucial tang that brightens the sauce.
– For a smoother sauce, blend it after simmering, before adding spinach.

Pro tips

Use high-quality fire-roasted San Marzano tomatoes for the best flavor.
Don’t skip the apple cider vinegar; it adds a crucial tang that brightens the sauce.
For a smoother sauce, blend it after simmering, before adding spinach.

Enjoy this vibrant and flavorful lentil pasta! It’s a versatile dish that can be customized with your favorite toppings.

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