Spaghetti with Lentil-Marinara Sauce
with carrot salad

Name: Spaghetti with Lentil-Marinara Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 1 Bell peppers, green, diced; 3 Tbsp Parsley, fresh, chopped; 2 cups Lentils, cooked (canned or vacuum-packed); 8 to 10 oz Spaghetti; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 2 Tbsp Ketchup; 1 can Crushed tomatoes (28oz / 794g); 1 tsp Basil, dried; 1 tsp Oregano, dried; for serving Parmesan (opt); 2 Tbsp Parsley, fresh, chopped; 1/2 lb Carrots, peeled into ribbons; 1/2 tsp Brown sugar; 1 Tbsp Vinegar, red wine; 1/2 Tbsp Vinegar, balsamic; 1/2 tsp Mustard, dijon; 2 Tbsp Oil, cooking

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Cold February weather calls for hearty meals and this spaghetti with lentil-marinara sauce delivers. The crunchy carrot salad on the side provides the perfect tart accompaniment to cut through a rich tomato sauce.

Ingredients

Metric

Servings:

Spaghetti with Lentil-Marinara Sauce:

Garlic - 3 cloves , minced
Onions - 1 , diced
Bell peppers, green - 1 , diced
Parsley, fresh - 3 Tbsp , chopped
Lentils, cooked (canned or vacuum-packed) - 2 cups
Spaghetti - 8 to 10 oz
Oil, cooking - 1 Tbsp
Tomato paste - 2 Tbsp
Ketchup - 2 Tbsp
Crushed tomatoes (28oz / 794g) - 1 can
Basil, dried - 1 tsp
Oregano, dried - 1 tsp
Parmesan (opt) - for serving

Carrot Salad with Red Wine Vinaigrette:

Parsley, fresh - 2 Tbsp , chopped
Carrots - 1/2 lb , peeled into ribbons
Brown sugar - 1/2 tsp
Vinegar, red wine - 1 Tbsp
Vinegar, balsamic - 1/2 Tbsp
Mustard, dijon - 1/2 tsp
Oil, cooking - 2 Tbsp

Prep

Garlic / Onions / Green peppers / Parsley (for spaghetti & carrot salad) - Prep as directed. (Can be done up to 4 days ahead)
Lentils - Rinse and drain, removing as much liquid as possible. Run a knife through lentils a few times to ‘ground’ them up.
Carrots - If prepping right before dinner, get sauce simmering before returning to this prep step. Use a peeler to shave carrots into strips. (Can be done up to 3 days ahead)

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Make

Cook pasta according to package instructions.
Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and green peppers to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
Add tomato paste and ketchup and saute for another 2 minutes.
Fold in lentils, crushed tomatoes, basil, and oregano. Stir and simmer for 15 to 20 minutes.
While sauce cooks, make vinaigrette for carrot salad by whisking together brown sugar, red wine vinegar, balsamic vinegar, Dijon, and cooking oil. Toss shaved carrots with vinaigrette and parsley.
Taste and season lentil-marinara sauce with more salt, pepper, spices, or tomato paste. Divide pasta onto plates and cover in sauce. Finish with parmesan and parsley. Enjoy with carrot salad on the side.

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