[cooked-sharing]
1 teaspoon olive oil
1 medium onion, finely chopped
1 cup chopped vegetables of choice (I use shredded carrots for the best flavor but you can also add bell pepper, zucchini, mushrooms, etc.)
1 25 oz (709g) jar marinara sauce
¾ cup red lentils
½ cup water
10 oz pasta*, prepared according to package instructions
1
Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, for about 2-3 minutes.
2
Add in chopped vegetables and cook for another 2 minutes.
3
Add in the marinara sauce, red lentils, and water, and bring to a boil, then reduce heat and cover, simmering lentils until they are tender, about 18-20 minutes.
4
Serve warm atop pasta. Store leftovers in the fridge for up to four days (perfect for freezing too!)
Notes
- Use gluten-free pasta if needed. My favorite is Trader Joes' brown rice spaghetti.
Ingredients
1 teaspoon olive oil
1 medium onion, finely chopped
1 cup chopped vegetables of choice (I use shredded carrots for the best flavor but you can also add bell pepper, zucchini, mushrooms, etc.)
1 25 oz (709g) jar marinara sauce
¾ cup red lentils
½ cup water
10 oz pasta*, prepared according to package instructions
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