Lentil Pasta Sauce

These are the main ingredients that I use to jazz up my version of spaghetti sauce. Substituting lentils for meat is a great protein alternative. Not only is it delicious, but lentils are inexpensive and full of fiber. Give my version a whirl to shake up your usual blah spaghetti routine! This recipe makes enough for two people with leftovers(score!) or enough for 4 people.

Lentil Pasta Sauce

2 Tablespoons of extra virgin olive oil

1 cup of lentils

1 small finely chopped onion or 4 shallots. I just so happened to have shallots in my pantry

2 bay leaves

A pinch of salt and pepper

2 carrots diced

Your favorite jarred spaghetti sauce

Heat tablespoons of oil in a saucepan over medium heat and add chopped onions or shallots. Cook until onions are translucent, about 3 minutes. Add the bay leaves and diced carrots. Cook for another 5 minutes.

Add the lentils to the saucepan and enough water to cover the lentils. Bring to a boil, then reduce heat and simmer for 25-30 minutes. Most of the water should be absorbed by the lentils but if not carefully drain the excess water out. Discard the bay leaves and return saucepan to stovetop. Over medium heat Add jarred spaghetti sauce, stir, and taste for salt and pepper. Enjoy with your favorite type of pasta. Now wasn’t that easy?

Amanda Stivers