Name: Red Lentil Marinara Spaghetti
Yield: Makes 4–6 servings
Ingredients: 2 cups baby spinach or 1 cup shredded kale; ¼ teaspoon red pepper flakes or to your preference; 1 (14.5 ounce) can diced tomatoes (Italian-style or regular); 2 tablespoons tomato paste; 4 ounces button or cremini mushrooms, thinly sliced; Parmesan of choice; 2 teaspoons coconut sugar, optional; 1 (15 ounce) can tomato sauce; ½ teaspoon sea salt or to taste; 1 cup red lentils, rinsed; 2½ cups low-sodium vegetable broth; ½ teaspoon dried oregano; 1 medium yellow onion, finely diced; ¾ teaspoon dried thyme; 1 tablespoon balsamic vinegar; 1 teaspoon dried basil; 2 medium carrots, finely diced; 6 cloves garlic, minced; 12–16 ounces brown rice or quinoa spaghetti

Ashley Madden

Red Lentil Marinara Spaghetti

Preparation info

Makes
4–6
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Hands down my favorite meal—saucy spaghetti! This is a recipe you can easily put into your weeknight rotation. Red lentils cook quickly and work to thicken and give texture to this vibrant marinara. You can serve this pasta topped with any Parmesan for extra yum!

Ingredients

1 medium yellow onion, finely diced
2 medium carrots, finely diced
6 cloves garlic,

Main course
Dinner
Gluten-free
Vegan

Method

Preparation

In a large sauté pan, sauté the onion and carrots with about ¼ cup water for 5 to 7 minutes or until the onion is translucent. Add water as needed to prevent burning.
Now, add the garlic, mushrooms, basil, thyme, oregano, and red pepper flakes. Stir

Preparation info

Makes

Difficulty

Appears in

Ingredients

Method

Preparation