I have been meaning to make a meaty tomato sauce for pasta for ages and ages. I knew I wanted to use lentils but I just wasn’t inspired on how to do it, until I saw this recipe on CBC for red lentil ragu. Theirs isn’t quite what I had in mind though – I wanted pasta, not potatoes as the starch, and I wanted it to be a bit more tomato-y than their proportions allowed. So after a few tweaks, voila! I really like using leeks instead of onions, they make the flavour more subtle.
This ended up being just what I had in mind: vegan but also a perfect match for a little cheese, pasta but more filling. It would also be tasty served with a side of mashed potatoes as almost a deconstructed shepard’s pie.