Hearty Spaghetti with Lentils & Marinara Sauce
Ingredients
The lentils
-
½
cup
dry lentils (French green or regular brown)
-
1 ½
cups
cooked lentils (leftover or from a can, rinsed and drained)
-
1
leaf
bay leaf
-
1
clove
large garlic (peeled but left whole)
-
¼
teaspoon
salt
-
2
cups
vegetable broth or water
The pasta and sauce
-
2
cups
marinara sauce
-
8
ounces
whole-grain pasta
-
12
ounces
whole-grain pasta (optional, for less saucy)
-
to taste
none
grated Parmesan or vegan Parmesan (optional)
-
to taste
none
chopped fresh basil (optional)
Instructions
- 1. Rinse the lentils and combine them in a saucepan with the bay leaf, garlic, salt, and broth.
- 2. Bring to a simmer, then reduce heat and maintain a gentle simmer until lentils are tender, about 20 to 35 minutes.
- 3. Drain the lentils, discard the bay leaf and garlic, and set aside.
- 4. Boil salted water in a large pot and cook the pasta until al dente, then drain and set aside.
- 5. Stir the marinara into the lentils and warm them together over medium heat.
- 6. Serve the pasta topped with the warm marinara and lentils, garnished with cheese and basil if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
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