Spaghetti with Lentil Marinara
with mixed greens salad

Name: Spaghetti with Lentil Marinara
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 1 Bell pepper, green, diced; 1 tsp Thyme, fresh leaves; 2 cups Lentils, cooked (canned or vacuum-packed); 10 to 12 oz Spaghetti; 1 1/2 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 2 Tbsp Ketchup; 1 can Crushed tomatoes (14 oz / 397 g can); 1 tsp Basil, dried; 1 tsp Oregano, dried; for serving Cheese, parmesan; 1 Bell pepper, red, sliced; 1 1/2 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 1 tsp Maple syrup; 2 1/2 Tbsp Oil, cooking; 5 oz Mixed greens

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We add lentils to this classic marinara sauce for some extra texture, flavor and protein. Enjoy it with a mixed green salad for a simple but tasty meal! If you've got time over the weekend, make the sauce ahead of time so it can develop even more flavor.

Ingredients

Metric

Servings:

Spaghetti with Lentil Marinara:

Garlic - 3 cloves , minced
Onions - 1 , diced
Bell pepper, green - 1 , diced
Thyme, fresh leaves - 1 tsp
Lentils, cooked (canned or vacuum-packed) - 2 cups
Spaghetti - 10 to 12 oz
Oil, cooking - 1 1/2 Tbsp
Tomato paste - 2 Tbsp
Ketchup - 2 Tbsp
Crushed tomatoes (14 oz / 397 g can) - 1 can
Basil, dried - 1 tsp
Oregano, dried - 1 tsp
Cheese, parmesan - for serving

Mixed Greens Salad:

Bell pepper, red - 1 , sliced
Vinegar, balsamic - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Maple syrup - 1 tsp
Oil, cooking - 2 1/2 Tbsp
Mixed greens - 5 oz

Prep

Garlic / Onions / Bell peppers (for marinara and salad) / Thyme - 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.

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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, thyme, crushed tomatoes, basil, and oregano. Stir and simmer for 15 to 20 minutes.
While marinara cooks, make vinaigrette for salad by whisking together vinegar, mustard, syrup, and oil.
Toss vinaigrette with red peppers and greens.
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. Enjoy with salad on the side.

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