Dec 19, 2011

Lentil Marinara

lentil marinara 1

It’s that time of year that you need to eat healthy meals during the week in order to balance out all of the extra sweets and snacks that turn up everywhere you go.  This lentil marinara is just that – super healthy and really filling.  I ate it for lunch two days in a row – and I was so full I barely had room for dinner at night. 

It’s a great vegetarian alternative to meat sauce, it definitely has more depth than just plain marinara sauce since the lentils give it a nice texture.  Also – this recipe makes a pretty big batch – so feel free to halve it or freeze the leftovers for later.  Enjoy!

lentil marinara 2


  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 cup white or red wine
  • 2 (28-ounce) cans whole tomatoes, coarsely chopped
  • 1 (1-pound) bag lentils, rinsed and picked over
  • 3 cups water
  • 1 tsp. salt


1. In a large saucepan heat the oil over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until the onion just starts to brown around the edges, about 8 minutes.  Add the garlic, red pepper flakes, oregano and basil and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add in the wine, scraping any browned residue on the bottom of the pan.  Increase the heat to medium-high and add the remaining ingredients.

3. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, about 30 - 45 minutes, until the lentils are tender and the sauce is thickened.

Source: adapted from The Way the Cookie Crumbles

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