Hearty Spaghetti With Lentils Marinara Recipes

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HEARTY LENTIL SPAGHETTI



Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

HEARTY SPAGHETTI WITH LENTILS & MARINARA



Hearty Spaghetti with Lentils & Marinara image

This wholesome dinner features hearty lentils, marinara sauce and spaghetti. This vegetarian dinner is easy to make, affordable and delicious! Recipe yields 4 servings.

Provided by Cookie and Kate

Categories     Entree

Time 35m

Number Of Ingredients 8

1/2 cup dry lentils (French green lentils or regular brown lentils), or 1 1/2 cups cooked lentils (leftover or from a can, rinsed and drained)
1 bay leaf
1 large garlic clove, peeled but left whole
1/4 teaspoon salt
2 cups vegetable broth or water
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

Steps:

  • To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
  • Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
  • Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
  • Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

Nutrition Facts : Calories 355 calories, Sugar 8.5 g, Sodium 861.2 mg, Fat 3.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66 g, Fiber 10 g, Protein 13.8 g, Cholesterol 2.6 mg

HEARTY BEAN & LENTIL VEGAN BOLOGNESE



Hearty Bean & Lentil Vegan Bolognese image

Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 medium yellow onion (diced)
6 medium cloves garlic (minced)
2 teaspoons kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 teaspoon crushed red pepper flakes
2 28-ounce cans whole San Marzano tomatoes
1 1/2 cups water
1 tablespoon vegan-friendly granulated sugar
1 cup French green lentils (rinsed)
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can small red beans or red kidney beans, drained and rinsed
Large sprig of fresh basil

Steps:

  • Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
  • Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
  • Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
  • Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
  • Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

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