Add the tomato paste, dried herbs, oil, salt, cayenne pepper, and 1 cup of water to a medium-sized pot. Stir until there are no clumps.
Heat on medium-high.
Clean through the lentils. Wash lentils until the water runs clear.
Add the lentils and remaining 3 cups of water to the pot. Bring to a boil, then reduce heat to medium. Cook for a total of 30 – 35 minutes. Stir occasionally. The lentils should be soft.
Let the lentils cool slightly in the pan. Transfer to a blender or food processor and blend until smooth. Use caution when blending hot foods. Make sure the blender lid is vented to avoid a vacuum seal from forming.
Split red lentils could be substituted for the split white lentils. Fresh herbs could be substituted for dried herbs; just add three times as much of each herb.
Serve over gluten free spaghetti.
Serve over zucchini noodles (ETP recipe).
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