Lentil Marinara

I made this recipe a couple weeks ago. Since then, I've considered several different ways to write this blog post, but was never really feeling what I was coming up with, and it got pushed aside.

One evening, I realized that if I hurried, I could probably sneak in making a decent meal before the baby woke up. Needing quick inspiration, I opened my reader up and literally picked the first thing from my bookmarked list: a lentil marinara.

Which I then made. And loved. And then completely couldn't come up with how I wanted to share it with you. So two weeks passed, and I realized I needed to just go ahead and post the recipe, because I didn't want to forget how much I enjoyed it.

I love lentils and I love pasta, so I assumed I'd like this (and really, I picked it that night because it was easy and I had everything on hand), but it was way more delicious than I expected and a nice change from your standard spaghetti.

Lentil Marinara

adapted from Branny Boils Over

serves 5-6

1 tbsp olive oil

1/2 large onion, chopped

1 small red bell pepper, chopped

kosher salt and fresh ground pepper

3 cloves of garlic, minced

1 (28 oz) can of peeled plum tomatoes in tomato juice (snipped using kitchen sheers)

3 oz tomato paste

1 cup of green or brown lentils, rinsed and picked over

1/2 cup red wine

1 tsp dried basil

1 tsp dried oregano

1/2 tsp crushed red pepper, or to taste

1 tbsp balsamic vinegar

hot cooked pasta of choice (I used about 10 oz. of whole wheat spaghetti)

basil chiffonade and freshly grated parmesan, for serving

Heat oil in a large skillet over medium heat. Add onion and bell pepper and season with salt and pepper. Cook for 5 minutes, then add garlic and cook for another minute.

Add canned tomatoes, paste, lentils, red wine and dried seasonings. Stir well. Bring to a boil, cover, reduce heat and simmer for about 30 minutes or until lentils are tender.

Stir in balsamic vinegar. Taste and adjust salt if needed. Serve over cooked pasta, topping with basil and parmesan, as desired.