Culinary advice sometimes come from the most unexpected sources. Brady Evans with more.
Text And Photo By Brady Evans
This meal came into existence two years after the thought of pairing lentils with spaghetti sauce entered my mind. I was talking to a man at work, Tom, about my lunch that particular day. On my plate, was a portion of lentils. In a rather offhanded manner as he walked away, he mentioned that lentils are good with pasta.
And that was that.
I’m not sure if he meant to imply that lentils pair well with a traditional red sauce pasta or not, but in any case, that is the recipe I began to develop in my head. Unfortunately I never got around to it for 2 years. 
I love this pasta because it feels heavy like a meat sauce but is completely vegetarian. The lentils provide a fantastic earthy feel. This is a great option for meat free Fridays during Lent.
PrintPasta with lentil marinara
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This hearty pasta dish combines the earthy flavor of lentils with a rich tomato marinara sauce, offering a satisfying vegetarian alternative to traditional meat sauces.
Ingredients
- 1 cup (240 mL) brown lentils, rinsed and picked through
- 2 (15 oz) cans (900 mL) diced tomatoes
- 1 (15 oz) can (450 mL) tomato sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- 2 cups (480 mL) water
- Olive oil, for sautéing
- Spaghetti pasta, cooked according to package instructions
Instructions
- In a large stock pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic cloves to the pot and cook for an additional 2 minutes, stirring frequently to prevent burning.
- Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, and salt. Mix well to combine all ingredients.
- Add the rinsed lentils and 2 cups of water to the pot. Stir to incorporate.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the lentils are tender and the sauce has thickened.
- While the sauce is simmering, cook the spaghetti pasta according to the package instructions. Drain and set aside.
- Once the lentil marinara is ready, serve it over the cooked spaghetti pasta. Enjoy hot.
Notes
This dish is perfect for a meat-free meal option, especially during Lent. The lentils add a hearty texture similar to meat. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Feel free to add more herbs or spices to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 5
- Carbohydrates: 60
- Fiber: 12
- Protein: 15
- Cholesterol: 0
