Description
A comforting and nutritious vegetarian recipe combining hearty lentils with flavorful marinara sauce and whole-grain spaghetti. This dish is perfect for a filling weeknight dinner and can be easily customized with optional garnishes like Parmesan or fresh basil.
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
Sauce & Pasta
- 2 cups marinara sauce
- 8 ounces whole-grain pasta (or 12 ounces, if you prefer less sauce)
Optional Garnishes
- Grated Parmesan or vegan Parmesan
- Chopped fresh basil
Instructions
- Prepare Lentils: Pick through the lentils to remove any debris, then rinse them well in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, whole garlic clove, salt, and vegetable broth or water.
- Cook Lentils: Bring the mixture to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the lentils are tender, between 20 to 35 minutes depending on lentil variety and age. Once cooked, drain the lentils, discard the bay leaf and garlic, and set the pot aside uncovered.
- Cook Pasta: While the lentils are simmering, bring a large pot of salted water to a boil. Add the whole-grain pasta and cook until al dente following package instructions. Drain the pasta and return it to the pot.
- Combine Lentils and Marinara: Stir the marinara sauce into the cooked lentils and warm together over medium heat until heated through.
- Serve: Divide the pasta among bowls, top with the warm lentil marinara mixture, and garnish with grated Parmesan and/or chopped fresh basil if desired. Serve immediately. Leftovers can be stored covered in the refrigerator for up to 4 days.
Notes
- Use pre-cooked or canned lentils to reduce cooking time.
- Adjust pasta quantity based on preferred consistency—less pasta for a saucier dish, more for a drier meal.
- Substitute vegetable broth with water for a lighter version.
- For a vegan dish, use vegan Parmesan or omit cheese altogether.
- Leftovers keep well refrigerated for up to 4 days.
