- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1 teaspoon silk chili
- 1 teaspoon paprika
- ½ teaspoon sumac
- ½ teaspoon crushed red pepper
- ¾ cup red lentils
- ½ cup water or vegetable stock
- 28- ounce can whole peeled tomatoes
- 15- ounce can pumpkin puree
- ½ teaspoon sugar optional
- 16 ounces pasta of choice
- ½ cup pasta cooking water
- A splash of heavy cream optional
- Salt and pepper to taste
Bloom the spices:
Melt the butter into the onion. Once bubbly, add the chili powder, silk chili, paprika, sumac, and crushed red pepper. Cook for 45 seconds until fragrant.
Simmer the pasta sauce:
Add water or stock and bring to a boil. Add the whole peeled tomatoes and the pumpkin and season with salt and pepper. Add the sugar, if you like. Bring to a boil and then reduce heat and simmer, covered, for 40 minutes. Stir the sauce occasionally to prevent it from sticking. Add a splash of water as needed—taste and season once more to your preferences. If you like, add a splash of heavy cream to the sauce. Stir to combine.
Calories: 472kcal | Carbohydrates: 83g | Protein: 18g | Fat: 8g | Sodium: 241mg | Fiber: 13g | Sugar: 9g | Vitamin C: 18mg