Lentil Marinara Pasta Sauce
Yields: 8 servings
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 4 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 1½ cups dried lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14½ ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Italian herb seasoning
  • 1 pound pasta (spaghetti, penne, most shapes work well)
  • Parmesan cheese, if desired for topping (optional)
  1. Heat oil in a large sauce pan over medium-high heat. Add onion and saute until softened and starting to brown (5 to 7 minutes). Add garlic and crushed red pepper and cook until fragrant, about 1 minute.
  2. Stir in lentils and broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender (about 20 to 30 minutes).
  3. Add tomatoes, tomato paste, vinegar and seasoning and stir until combined. Bring to a boil again, reduce heat and then cover. Simmer for 40 to 45 minutes.
  4. Meanwhile, cook pasta according to package directions. Serve topped with lentil sauce and Parmesan cheese, if desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/20/lentil-marinara-pasta-sauce/