Can you believe how deliciously creamy this sauce looks? And not only is it dairy free (because I am vegan, hello!), it is soy free, nut free and oil free too, if you want it to be!
Plus, it is packed with protein and tastes so, so good. What is the secret? Red lentils!
I love red lentils. They are a great addition to so many dishes but I never thought to puree them into the sauce until now. And what was I waiting for? They add a real creaminess but don’t add any kind of flavor, so this sauce is very roasted red peppery with my favorite aromatics – shallots, leeks and garlic – adding a delicious undertone of flavor. Trust me, this is a sauce you will go back to making all the time!
- I like to roast peppers myself rather than buying them in a jar. They are perfectly fresh and since they are so easy to make, so why not?
- Feel free to roast orange and yellow peppers for this sauce too.
Creamy (Protein Packed) Roasted Red Pepper Sauce
The creamiest sauce you have ever tasted! (Dairy free, soy free, gluten free, nut free, oil free!)
- 1 shallot
- 1 leek
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1/4 cup red lentils
- 2 roasted red peppers
- 2 cups filtered water
- Salt, to taste
Peel and slice the shallots. Add them to a soup pot and saute (in water or oil) on low heat.
Clean and slice the leek. Add to the shallots and raise the heat just a bit. Saute until starting to soften.
Add the garlic and saute until fragrant, a minute or two.
Add the tomato paste. Use a spoon to spread it around and cook it down for a minute or two.
Add the red lentils, roasted peppers, water and salt.
Cook until the red lentils are completely cooked down.
Let the mixture cool for a few and then pour it all into the Vitamix. Blend until super smooth. (Note: I am sure this will work in a regular blender, too, but I can't say for sure.)
Enjoy on pasta or as a dip!