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

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,

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