IRON & Veggie Packed Pasta Sauce for Picky Eaters (Toddler & Family Approved)

1. Preheat oven to 400F. Roughly chop vegetables and drizzle with olive oil and black pepper. Roast for 45-50 minutes or until tender.
2. Rinse 1 cup of red lentils in cold water until water becomes clear. This removes any dust or debris from the manufacturing process and helps remove unnecessary starches for more gentle digestion.
3. In a large saucepan, add tomatoes (or low sodium marinara) and your rinsed lentils. Cover and simmer on low for 20 minutes or until lentils are fully cooked.
4. Add all roasted vegetables, cooked lentils, and tomatoes into a high powered blender and blend until smooth.
5. Serve & Enjoy! This sauce pairs well with spicy sausage meatballs, scrambled hamburger, pasta, or as a dip. Store fresh in the fridge for 3-5 days or freeze for up to 3 months.