Lentil Marinara Sauce

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.