Split red lentils are the secret ingredient in this recipe. They bulk up the tomato sauce and make it a nutrient-packed super sauce! The lentils boost the protein and fibre in the sauce without compromising the flavour or texture. Also, if you let the red lentils cook down long enough you won't even be able to tell they are in there (perfect for picky eaters!).
Crunched for time? You can prepare this sauce in advance and store in the fridge or freezer so it will be ready to go the next time you need it. Or, you can even prepare a batch of caramelized onions in advance (& freeze in ice cube trays) and use a can of lentils in place of dried red lentils.
To top it off, this versatile sauce can be used as both a pasta and pizza sauce with some minor adjustments. If you're making a pizza sauce, you just need to add 1 tsp of sugar to the mix as this will cut through the acidity from the tomatoes. This small step will make all the difference between "pizza" and "pasta" sauces! This information can also be found at the end of the recipe directions.
This tomato sauce pairs perfectly with my homemade Italian pasta recipe (no pasta machine required)!