Gluten Free Pasta with Lentils and Turkey Bacon
  • 12 ounces gluten free pasta (I like brown rice pasta)
  • 2 tablespoons olive oil
  • ½ cup finely chopped turkey bacon
  • ½ cup finely chopped onion
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 14-ounce can lentils, drained
  • 1 28-ounce can whole plum tomatoes, crushed by hand
  • 8 basil leaves, roughly chopped, plus more for topping
  • Kosher salt
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook as the label directs; drain.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat.
  4. Add the bacon and cook, stirring occasionally, until crisp.
  5. Add the onion and cook until soft, about 2 minutes.
  6. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes.
  7. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and ½ teaspoon salt.
  8. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  9. Add the pasta to the sauce.
  10. Season with salt and toss.
Recipe by Saved by the Kale at