Lentils In Marinara Recipes

LENTILS IN MARINARA

Lentils in Marinara image

Provided by Jason Epstein

Categories dinner, weekday, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups green lentils, washed
1 bottle dry white wine
2 bay leaves
1/4 cup extra virgin olive oil
2 cloves garlic, peeled and chopped
1 jalapeño, seeded and chopped
2 tablespoons dried oregano
1 16-ounce can of Italian peeled tomatoes, San Marzano if possible
Salt and pepper to taste
1 bunch fresh oregano leaves, chopped
1/2 cup flat parsley, chopped

Steps:

For the lentils: Place lentils, which should not be soaked, in a pot, add wine, bay leaves and 3 cups water. Bring to a simmer. Stir and watch the pot. Add more water, if necessary. Cook until tender, about 20 minutes. Don't overcook. Drain, remove bay leaves and set aside.
For the marinara: Heat oil gently. Add garlic and jalapeño to infuse oil with their flavors. Do not burn the garlic! Add dried oregano, tomatoes and salt and pepper to taste. Mash tomatoes and simmer until most of liquid has been reduced, about 15 minutes. Remove from heat. Add fresh oregano, parsley and drained lentils; keep warm and serve.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 3 grams

HEARTY RED LENTIL PASTA SAUCE

Hearty Red Lentil Pasta Sauce image

With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion (diced)
1 green bell pepper (seeded and diced)
2 medium carrots (peeled and diced (about 1 cup))
6 cloves garlic (minced)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 28-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
1 6-ounce can tomato paste
2 cups low-sodium vegetable broth
1/2 cup red wine (optional)
1 cup red lentils
1 tablespoon honey (or sub vegan-friendly granulated sugar if vegan)
1/2 cup minced fresh parsley

Steps:

Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

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