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Hearty Spaghetti with Lentils & Marinara Sauce Recipe

Hearty Spaghetti with Lentils & Marinara Sauce Recipe

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5.1 from 27 reviews

This Hearty Spaghetti with Lentils & Marinara Sauce is a satisfying, nutritious, and easy-to-make meal combining protein-rich lentils with whole-grain pasta and flavorful marinara sauce. Perfect for a wholesome vegetarian dinner, it features tender lentils simmered with garlic and bay leaf, then tossed with marinara and served over al dente whole-grain spaghetti for a delicious, comforting dish.

  • Total Time: 40 minutes
  • Yield: 4 servings

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

Everything else

  • 2 cups marinara sauce
  • 8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
  • Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

Instructions

  1. Prepare the lentils: Pick through the lentils to remove any debris, then rinse thoroughly in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, whole garlic clove, salt, and vegetable broth or water.
  2. Cook lentils: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to maintain a gentle simmer and cook until lentils are tender, about 20 to 35 minutes depending on lentil type and age. Drain the lentils, discard the bay leaf and garlic, and set aside, leaving the pot uncovered.
  3. Cook pasta: While the lentils cook, bring a large pot of salted water to a boil. Add the whole-grain pasta and cook until al dente according to package instructions. Drain the pasta, return it to the pot, and set aside.
  4. Combine lentils and marinara: Stir the marinara sauce into the cooked lentils and warm the mixture over medium heat until heated through.
  5. Serve: Divide the pasta into bowls, top each with the warm lentil and marinara sauce, and garnish with grated Parmesan or vegan Parmesan and/or chopped fresh basil as desired. Serve immediately.
  6. Store leftovers: Cover and refrigerate any leftovers for up to 4 days.

Notes

  • Make it gluten free: Substitute your favorite gluten-free pasta.
  • Make it dairy free/vegan: Omit the cheese or use a vegan Parmesan alternative.
  • Parmesan note: Most Parmesan cheese contains animal rennet and is not strictly vegetarian; look for vegetarian brands like Whole Foods 365 or BelGioioso if desired.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering, Boiling
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving (about 1 cup pasta with lentil marinara)
  • Calories: 350
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 3.5 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 12 g
  • Protein: 18 g
  • Cholesterol: 0 mg

Find it online: https://flavorhug.com/hearty-spaghetti-with-lentils-and-marinara-sauce-recipe/