Lentil Tomato Sauce

Recommended to serve with pasta

Lentil Tomato Sauce

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes
  • Servings: 3


  • 1 large onion, diced
  • 1 tbsp olive oil (or use the oil from the sundried tomatoes)
  • 500g passata
  • 40ml red wine
  • A good pinch of salt and pepper
  • 1 tbsp fresh basil, chopped (or dry basil)*
  • 1 tsp fresh oregano, chopped (or dry oregano)*
  • 5 sundried tomatoes, chopped
  • 100g dry red lentils
  • 50ml water


  • In a small pan, heat the oil.
  • Add the onion and fry for 5 minutes.
  • Pour in the passata, red wine, salt, pepper, basil, oregano, and tomatoes.
  • Stir, then add the lentils and water.
  • Bring to a boil then reduce to a simmer for about 25 minutes, or until the lentils are as soft as you like them (I like them “al dente”)
  • Stir occasionally to prevent the lentils from sticking to the bottom of the pan.
  • Serve with gluten free pasta and enjoy!
*Sometimes I add more to increase the flavour