Lentil Marinara Sauce

January 18, 2014 11:59

lentil marinara

You're in for a treat.  This dish will be the main course for the first night of my upcoming retreat.

I've made it twice now, and I will say that I think it tastes much better the second day.  Delicious either way, and I'm sure, if you try it, you'll be making it time and time again.  

I used Dreamfields low carb pasta for mine, and with 19 g of protein thanks to the lentils, it was a very healthy and tasty meal.

Pasta with Lentil Marinara Sauce


Serves 5


1 lb. pasta


1 jar (26 oz) tomato based pasta sauce (I used Classico with caramelized onion and garlic)


1 14.5 oz can diced tomatoes, with juice


1 cup dried lentils, picked over, rinsed and drained


1/2 cup dry red wine (or low sodium vegetable broth)


1 bay leaf


salt and pepper to taste


In heavy pot, heat six cups water to boiling.  Add lentils and bay leaf and reduce heat to simmer and cook, covered for 15 minutes or until lentils are tender.


Remove from heat, drain and discard bay leaf.  Return lentils to pot and add tomato sauce, tomatoes, wine salt and pepper .Simmer for 30 minutes, covered.  If sauce becomes too thick add some of the pasta water.


Cook pasta as package directs.  Drain water.  Add sauce to pasta and serve immediately.

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Comments

Lynette Mooney

about 4 years ago

The penne with lentil sauce was absolutely delicious tonight at the retreat dinner.


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Long before our present crisis of diabetes, heart disease, and obesity, St. Ignatius included some Rules for Eating in his Spiritual Exercises. Join us to learn what they are and how they might benefit you or someone you love.

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