Ingredients
- 2 pounds spaghetti
- 2 cups dry lentils
- 2 jars 24 oz each marinara sauce
- 2 medium onions diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- Optional: nutritional yeast or parsley for garnish
Instructions
Cook the Lentils:
- Rinse 2 cups of dry lentils and boil them in water for 20-25 minutes, or until tender. Drain and set aside.
Cook the Spaghetti:
- Boil a large pot of water and cook 2 pounds of spaghetti according to the package instructions. Drain and set aside.
Sauté the Aromatics:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onions and minced garlic. Sauté for 3-4 minutes, until fragrant and softened.
Prepare the Lentil Marinara Sauce:
- Add the cooked lentils to the skillet with the onions and garlic.
- Stir in 2 jars of marinara sauce. Let the mixture simmer for 10 minutes to blend the flavors.
Combine:
- Toss the cooked spaghetti with the lentil marinara sauce or serve the sauce over individual portions.
Serve:
- Garnish with nutritional yeast or parsley, and enjoy your hearty, budget-friendly pasta!
Notes
•Make it Gluten-Free: Swap the spaghetti for gluten-free pasta or spiralized zucchini.
•Boost Veggies: Add mushrooms, spinach, or bell peppers for extra nutrition.
•Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze the sauce for up to 3 months.
