1/2 cup red lentils
2 cups water
1 Tbsp olive oil
2 carrots, diced
1 onion, diced
2 cloves garlic, minced
1 jar marinara sauce*
1/2 tsp red chili pepper flakes
1 tsp dried oregano
1/4 cup chopped fresh basil
1 package of gluten free pasta
Optional: vegan parmesan cheese and fresh spinach
Add the red lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat to medium low for a simmer. Cook lentils to preferred doneness – about 20 minutes. You want the lentils to have a slight bite and not be mushy.
Heat a large a large skillet pan over medium heat. Add the olive oil, garlic, onion and carrots. Saute until onions are tender. Add the rest of the spices and the marinara and stir to combine. Bring to a simmer on medium low, and simmer for about 10 minutes. You can add the red lentils whenever they are done.
Cook the pasta according to the package directions.
To plate, you can serve this over a bed of spinach to get some more greens into your diet. The heat of the sauce will wilt the spinach. Cover your plate with spinach, then add pasta, then sauce and top with optional vegan parmesan cheese. Mangia!
*Try to find a marinara without any added sugar. I really like the Whole Foods 365 Fat Free Marinara Sauce as its both sugar and oil free.