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
Units
Scale
- 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