Chunky Tomato-Lentil Marinara with Zucchini Noodles

by Wendi Rottluff, April 30, 2017

Makes 4 servingstomato lentil marinara | Fuel Me

Have dinner on the table in 30 minutes.

This fast and fabulous pasta sauce is a great way to boost your iron intake – especially if you prepare the tomato sauce in a cast iron pan. The lentils give this sauce a nice meaty texture. Enjoy with your favourite variety of “noodles.”

1/2 cup of red lentils, rinsed and cooked until soft

Olive oil or coconut oil
1 medium onion, finely diced
1-2 cloves of garlic, crushed
1-2 carrots, grated

1 jar of prepared pasta sauce (750ml) or your favourite homemade equivalent

Basil, oregano, salt, pepper to taste.
Parmesan cheese or vegan equivalent


Give the lentils a quick rinse and then add to 1 1/2 cups of boiling water, simmer until the lentils are tender.
Drain and set aside.

Saute onion and garlic in a little olive or coconut oil.

Add the grated carrot and cook until softened.

Add 750mL prepared pasta sauce (or homemade!)

Season with basil, oregano, salt, pepper

Stir in the cooked lentils.

Serve over your choice of spiralized zucchini noodles (raw or lightly steamed), cooked spaghetti squash, or traditional pasta.

Sprinkle with a little fresh basil and parmesan if desired.




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