How to make Spaghetti with Lentils and Marinara Sauce?

• Food: Spaghetti with Lentils and Marinara Sauce
• Writer: Nioclas Wilson
• Content-Type: Food Blog

Here it is lentils and marinara sauce. I understand if it seems strange at first.

But trust me when I say that marinara and lentils are a winning mix. Maybe you’ve already tasted it in lentil-baked ziti?

Marinara is an enticing sauce made with deep, umami-rich tomatoes. Lentils have an earthy flavor and a meaty texture similar to Bolognese.

I like French green or plain brown lentils to red or yellow lentils since they keep their shape better.

Simply toss whole-grain spaghetti with marinara and lentils. That’s it! You’ve transformed a normally carb-heavy pasta dish into a well-balanced, fiber-rich meal.

My homemade marinara with freshly cooked lentils and pasta is shown in these images. All three components are simple to put together.

However, if you want to grab a can of cooked lentils (rinsed and drained) and combine it with some store-bought marinara and leftover pasta, I won’t condemn you in the least.

When you’re hungry, you need to take shortcuts, and if thick pasta spares you from ordering pizza, that’s a win. This recipe also reheats well, making it a fantastic lunch choice. Did I mention it’s also inexpensive?

Spaghetti with Lentils and Marinara

Hearty lentils, marinara sauce, and spaghetti make up this nutritious supper. This vegetarian dinner is simple to prepare, inexpensive, and tasty! There are 4 servings in this recipe.

INGREDIENTS

Lentils

• ½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils (leftover or from a can, rinsed and drained)
• 1 bay leaf
• 1 large garlic clove, peeled but left whole
• ¼ teaspoon salt
• 2 cups vegetable broth or water

Everything else

• 2 cups marinara sauce
• 8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
• Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

INSTRUCTIONS

1. To prepare the lentils, pick them over for dirt (I once bit into a little pebble) and then rinse them in a fine-mesh sieve. Combine the lentils, bay leaf, garlic, salt, and broth in a small saucepan.
2. Bring the mixture to a gentle simmer over medium-high heat, then drop the heat to keep it there. Simmer until the lentils are soft and cooked through, around 20 to 35 minutes depending on the age and kind of lentils. Drain the lentils, toss off the bay leaf and garlic, and cover the pot to keep it warm.
3. Meanwhile, start boiling a large pot of salted water. Cook the pasta until it is al dente, as directed on the package. Return the pasta to the saucepan and set it aside after draining.
4. Warm the lentils and marinara together in a saucepan over medium heat. Divide spaghetti among bowls, cover with warm marinara and lentils, and, if desired, sprinkle with Parmesan and/or chopped fresh basil. Warm the dish before serving. Covered and refrigerated leftovers will keep for up to 4 days.

NOTES

• MAKE IT GLUTEN-FREE: Use gluten-free pasta instead of regular pasta.
• MAKE IT DAIRY-FREE/VEGAN: Remove the cheese or use a vegan substitute.
• NOTE ON PARMESAN: While most Parmesans are not vegetarian (they contain animal rennet), Whole Foods 365 and BelGioioso brands provide vegetarian Parmesan cheese.