[cooked-sharing]
Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, for about 2-3 minutes.
Add in chopped vegetables and cook for another 2 minutes.
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.
Serve warm atop pasta. Store leftovers in the fridge for up to four days (perfect for freezing too!)
- Use gluten-free pasta if needed. My favorite is Trader Joes' brown rice spaghetti.
Ingredients
Directions
Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, for about 2-3 minutes.
Add in chopped vegetables and cook for another 2 minutes.
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.
Serve warm atop pasta. Store leftovers in the fridge for up to four days (perfect for freezing too!)
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