|Lentils with Chunky Marinara Sauce (vegan, gluten free)|
We've been eating lentils quite a bit lately. While they have been a staple for some families for generations, I admit I did not know what to do with them aside from adding a handful into soup or tossing them into a stir fry. Lentils are quite versatile and have a meatiness to them. Full of protein and fiber, high in iron and folate, lentils are really cheap, too. Cooking dry lentils with a sauce gives them a rich flavour.
Lentils with Chunky Marinara Sauce brings lentils to one of the kids' favourite pasta dishes. Tangy tomato sauce, chunky vegetables, garlic, basil and oregano.... We served ours over homemade whole wheat fettuccine but rice or gluten free pasta would have been great, too.
For eight servings:
1 1/2 cups dry lentils
4 cups water
16 oz unsalted tomato sauce, either canned or homemade
2 tbsp olive oil
1 tsp salt or lite salt
1 tsp oregano
1 tsp basil
1 tbsp minced garlic
1/2 red onion, chopped (or a whole one if your kids like onions)
3 stalks celery
4 small carrots, chopped
Put the lentils, water, tomato sauce, olive oil and seasonings into the pan to simmer and added the other vegetables as you chop them. As for cooking time, it could take between half an hour to forty-five minutes, depending on the lentils. (The brown ones seem to take longer than the red ones.)