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Lentil Enchilada Pasta w/ Easy Homemade Sauce (Oil-free)

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5 from 1 review

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: 3-5


Bring your pasta to the next level with our lentil enchilada sauce. Jam-packed with flavor and plant-based protein, this is going to be your new favorite entree!


Lentil Enchilada Sauce

  • 3 cloves garlic, minced
  • 1/2 cup red onion, diced
  • 1 stalk celery, diced
  • 1/2 cup red bell pepper, diced
  • 1/3 cup water + 1/4 cup broth to cook
  • 1 jar (18.3oz or about 2 1/4 cups) Jovial Foods Organic Crushed Tomatoes
  • 2 cups cooked lentils
  • 1 cup broth
  • 1/4 cup nutritional yeast
  • 2 tablespoons Jovial Foods Organic Einkorn Whole Grain Flour, or as needed to thicken
  • 2 tablespoons chili powder
  • 1/21 teaspoon ground cumin
  • 1/2 teaspoon fine pink himalayan salt
  • 1/4 tsp paprika
  • Dash of cayenne pepper
  • Fresh black pepper to taste

Additional ingredients:


  1. Cook pasta according to package directions. While pasta is cooking, move onto the sauce.
  2. In medium pot, add in garlic, onion, celery, and bell pepper, and cook in 1/3 cup water + 1/4 cup broth over medium until the onion and celery are translucent, about 8 mins.
  3. Add in the remaining ingredients for the sauce, and bring to a boil over medium heat. Once boiling, bring down to low and cook for another 8 minutes.
  4. Remove from heat and mix in pasta and cilantro.
  5. Serve with fresh greens and avocado + a sprinkle of paprika an nutritional yeast.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Cuisine: Vegan