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Red Pepper and Lentil Sauce Recipe for Pasta and Veggies

This lentil and red pepper sauce began life as a soup, but by cooking it a little thicker it becomes a velvety, creamy sauce. It’s versatile — excellent with pasta, as the base for a mild curry (with a few tweaks), or simply poured over your favourite protein and vegetables.

A bowl of spaghetti topped with creamy red lentil sauce, garnished with shaved parmesan and parsley, with slices of bread in the background.

Nicky’s Recipe Notes

Most sauces tend to fall into three broad groups:

  • Tomato-based or tangy and spicy
  • Creamy or cheesy
  • Gravy-style

I enjoy all of those, but this sauce really deserves its own category. It uses red lentils for a smooth, earthy body, roasted red peppers and garlic for freshness and aroma, and a spoonful of crème fraîche to add gentle richness. The texture is naturally creamy and satisfying.

Make a batch, freeze portions, and you’ll have a flexible, flavourful sauce ready whenever you need it.

Table of Contents

  • Nicky’s Recipe Notes
  • 📋 Ingredients
  • 📺 Watch how to make it
  • Pro Tip
  • 🍽️ How to use it
  • Lentil & Red Pepper Sauce Recipe
  • ? Frequently Asked Questions
  • 🍲 More fantastic pasta sauces

📋 Ingredients

A wooden board displays ingredients for a red lentil pasta sauce: red peppers, an onion, garlic cloves, a bowl of red lentils, creme fraiche, stock, chopped herbs, olive oil, salt and pepper.

Vegetable stock is used here; you can use vegetable bouillon or another gluten-free stock if required.

📺 Watch how to make it

Full recipe with detailed steps is available in the recipe card at the end of this page.

Pro Tip

Freeze the sauce in individual portions so it thaws quickly — perfect for fast weeknight dinners.

This sauce is a great freezer staple: quick to reheat and full of comforting flavour when you need a hearty meal in minutes.

A frying pan filled with a creamy, lentil and red pepper sauce, with a wooden spoon inside. Sliced bread, herbs, and bowls are visible in the background.

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🍽️ How to use it

Vegetarian

  • Stir through cooked pasta and top with grated Cheddar or Parmesan for a creamy lentil pasta.
  • Warm with cubed tofu and a tablespoon of curry paste, serve with rice and fresh coriander for a mild lentil curry bowl. Add quick-cook vegetables like courgette (zucchini) or sugar snap peas for extra veg.
  • Add an extra cup of stock, blend if necessary, and serve as a warming soup with crusty bread.

Non-Vegetarian

  • Stir through cooked chicken with a tablespoon of curry paste and serve with rice and coriander for a gentle curry-style dish.
  • Drizzle over roasted chicken thighs and serve with steamed vegetables; finish with chilli oil or sriracha if you like heat.

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A bowl of spaghetti topped with a creamy lentil and red pepper sauce, garnished with fresh parsley, black pepper, and shaved parmesan cheese.

Lentil & Red Pepper Sauce Recipe

By Nicky Corbishley
This lentil and red pepper sauce is versatile: stir into pasta, use as a curry base, or pour over your favourite protein.
Prep Time:10
Cook Time:25
Total Time:35
Servings: 6 servings (approx 1/2 cup per serving)
Course: Sauces
Cuisine: Global

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 red bell peppers, deseeded and chopped
  • 2 cloves garlic, peeled and minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 100 g (½ cup) red lentils
  • 480 ml (2 cups) vegetable stock
  • 2 tablespoons crème fraîche

Instructions

  • Heat the oil in a large saucepan over medium heat.
  • Add the onion, peppers, garlic, salt and pepper and fry for 5 minutes until the onion begins to soften.
  • Add the lentils and stock, stir, and bring to the boil. Reduce the heat and simmer for 18–20 minutes until the lentils are tender.
  • Remove from the heat and stir through the crème fraîche. For a smooth sauce, blend carefully with a hand blender until you reach the desired texture.

Video

Notes

Storage and reheating

Cool the sauce, then refrigerate in a sealed container for up to three days. To freeze, portion into single or family-sized containers, seal and defrost overnight in the refrigerator. Reheat gently in a saucepan until piping hot.

Nutritional information shown is approximate and based on the recipe making six servings.

Nutrition

Calories: 132 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 516 mg | Fiber: 6 g

Nutrition information is automatically calculated and should be used as an approximation.

Like this recipe? Leave a comment below!

? Frequently Asked Questions

Storage and Reheating

Refrigerate the cooled sauce in a sealed container for up to three days, or freeze in portions and defrost in the refrigerator overnight. Reheat in a saucepan until piping hot.

🍲 More fantastic pasta sauces

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