Perfect for “Meatless Monday” this Puy Lentil Sauce is a great alternative to meat-based sauces. Nutritious, gluten-free, and budget-friendly. A delicious and easy lentil pasta sauce with no tomatoes.
French green lentils, onions, peppers, and goat cheese combine to make a flavourful pasta sauce. For this healthy lentil recipe, I used spaghetti squash for a low-carb dinner. You may also like to try this spicy beluga lentil pasta sauce too.
RECIPE and INSTRUCTIONS for this quick lentil sauce can be found at the bottom of this post.
Lentils are so easy to prepare. Healthy lentil recipes are perfect for helping you in the “weight loss” department. Chock full of nutrition, fiber, and a great protein alternative to meat that works for gluten-free and vegan diets too.
We enjoy meat dishes, but also know that we should “limit” our meat intake. Lentils are the perfect meat substitute. They can be used in a variety of recipes. Soups, sauces, even in baking. Readily available and easy on the budget, healthy, nutritious lentils are a win all the way around.
Some of our favourite lentil recipes are:
- Marinated Lentils – great for adding to soups and salads.
- Poached Eggs and Lentils – a hearty protein-packed meal for brunch, lunch, and dinner too.
- Vegetarian Burrito – a great alternative to the classic meat-filled burrito.
- Meatless Tourtiere – the traditional French Canadian classic takes on a healthy twist.
- Mushroom Pate – perfect for a plant-based pate that is great on crackers or spread on sandwiches.
- Mini Cream Cheese Balls – are the hit on the holiday appetizer menu.
Puy Lentil Sauce Ingredients
Old-school French lentils combine basic ingredients that produce wonderful, nutritious meals. This green lentil recipe is no different.
- Puy lentils
- vegetable broth
- goat cheese
- fresh herbs (for garnish)
Making Green Lentil Pasta Sauce Is Easy
Similar to cooking rice, this easy-to-prepare recipe for Puy lentil pasta sauce is perfect for busy weeknights. Everything is done in one pot (except the pasta), or in this case the spaghetti squash. Full instructions can be found in the recipe card below.
- Dice the peppers and onions.
- Saute the onions for 5-7 minutes in a skillet.
- Add the peppers and cook for about 3 minutes.
- Add the broth, seasonings, and lentils, and simmer for about 30 minutes.
- Add the goat cheese, mix to combine, and heat for a minute or two.
- Remove and spoon over pasta, rice, or vegetables like spaghetti squash.
Lentils – You can use green, brown, or black lentils. Red lentils will not work well for this recipe.
Broth – Vegetable, chicken, or beef, all will work great.
Cheese – I love the flavour and consistency of goat cheese. Feel free to add whatever kind of cheese suits your taste buds.
Fresh Herbs – Are always a great garnish. Basil, thyme, and oregano are perfect here.
Serving – This creamy lentil sauce is perfect for pasta, rice, and low-carb veggies like spaghetti squash and zucchini noodles. It also makes a great lentil side dish.
Storage – Keep in a sealed container in the fridge for up to 5 days. For longer storage, place it in the freezer. This is a great recipe for batch cooking.
What Are Puy Lentils Anyway?
They have a peppery taste, can be eaten hot or cold, a great addition to soups, sauces, and salads. These little gems are grown in France and are also known as Le Puy lentils, lentilles du Puy.
If your bag of green lentils does not state Puy, they are not from France, but likely North America or Italy.
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Looking for a few more pasta recipes? Give these a try:
Puy Lentil Pasta Sauce
For the Puy Lentil Sauce:
- 1 cup Puy lentils (rinsed)
- 2 tablespoons olive oil
- 5 ounces onion (diced)
- 7 ounces red pepper (diced)
- ¼ teaspoon dried thyme
- 2 cups vegetable broth
- 5 ounces goat cheese (I used herb flavoured)
- salt & pepper (to taste)
- fresh thyme (for garnish)
- Heat the oil in a large heavy bottomed skillet over medium-high heat.
- Add the onions and cook for 5-7 minutes.
- Add the peppers and cook for an additional 3 minutes.
- Add the seasonings, broth, and lentils.
- Bring to boil, reduce to medium and cook until done (about 30 minutes). Mix several times during the cooking process.
- When done, add the goat cheese. Mix to combine the cheese in the sauce.
- Remove from heat.
- Spoon over your choice of pasta.
- Garnish with fresh herbs.