I am always looking for more reasons to eat pasta, and this lentil vegetable marinara sauce is the perfect excuse to indulge in some seriously comforting pasta (or soft polenta, as shown in these photos). The sauce is richly flavorful, easy to throw together for a vegetarian weeknight dinner, and full of fiber and vegetarian protein from those powerhouse lentils. The primary ingredients are pantry staples and relatively inexpensive, and the recipe is very forgiving in terms of what vegetables you add. I imagine zucchini and mushrooms would be delicious additions.
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BABY STEPS:
What kid doesn’t love spaghetti and tomato sauce? While this recipe is full of vegetables, if your little eater is picky, you can always use an immersion blender to create a smoother sauce. But I’m personally of the mindset to not attempt to hide the veggies. Let them help you prepare this easy vegetarian weeknight dinner so they can get comfortable with all of the ingredients.
● Particularly if you’re blending the sauce at the end, let them chop the veggies (with a kid-safe knife, of course). Make sure their cuts are relatively uniform for even cooking, but it doesn’t need to look pretty.
● With your help, have them open the canned tomatoes and tomato paste. This is a good time to talk to them about how sharp can lids and even the inside of the can may be (depending on your can opener).
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
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INGREDIENTS
Lentils
- 3/4 cups dry lentils, rinsed I use green lentils
- 2 1/2 cups water or vegetable broth I used water and one heaping teaspoon of Better Than Bouillon
- 1/2 tsp salt
- 1 garlic clove, peeled and left whole
- 1 bay leaf
Everything Else
- 1 1/2 cups carrot, chopped
- 1 yellow onion, diced
- 2-3 stalks celery, chopped
- 3 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 6 oz tomato paste
- 1/4 tsp chili flakes
- 1 tsp Italian seasoning
- 1/2 tsp oregano
- 1 tsp salt, plus more to taste
- 1/4 tsp pepper, freshly ground, plus more to taste
- pasta or polenta, for serving
SUGGESTED EQUIPMENT:
● Measuring cups
● Immersion blender
● Kid-safe knives
INSTRUCTIONS
Lentils
In a medium saucepan bring the lentils, water or vegetable broth, salt, garlic, and bay leaf to a boil. Once it reaches a boil, cover your pan and reduce to a simmer. Cook for approximately 30 minutes, or until they are almost done but still have a slight bite. You don’t want mushy lentils. Drain and set aside.
Everything Else
In a large pan over medium-high heat, sauté carrot, onion, and celery until softened, 10-15 minutes. Add garlic and sauté until fragrant, one minute. Add a splash of water, if needed, to prevent sticking or burning.
Add the tomatoes, tomato paste, herbs, salt and pepper, lentils, and one cup of water to the sautéed vegetables. Bring the sauce to a simmer and cook for 15-20 minutes, until the lentils and vegetables are tender.
Adjust seasoning to taste, and serve over cooked pasta or polenta.
Hearty Vegetable Marinara with Lentils
Ingredients
Lentils
- ¾ cups dry lentils, rinsed I use green lentils
- 2½ cups water or vegetable broth I used water and one heaping teaspoon of Better Than Bouillon
- ½ tsp salt
- 1 garlic clove, peeled and left whole
- 1 bay leaf
Everything Else
- 1½ cups carrot, chopped
- 1 yellow onion, diced
- 2-3 stalks celery, chopped
- 3 garlic cloves, minced
- 28 oz canned crushed tomatoes
- 6 oz tomato paste
- ¼ tsp chili flakes
- 1 tsp Italian seasoning
- ½ tsp oregano
- 1 tsp salt plus more to taste
- ¼ tsp pepper, freshly ground plus more to taste
- pasta or polenta for serving
Instructions
Lentils
- In a medium saucepan bring the lentils, water or vegetable broth, salt, garlic, and bay leaf to a boil. Once it reaches a boil, cover your pan and reduce to a simmer. Cook for approximately 30 minutes, or until they are almost done but still have a slight bite. You don't want mushy lentils. Drain and set aside.
Everything Else
- In a large pan over medium-high heat, sauté carrot, onion, and celery until softened, 10-15 minutes. Add garlic and sauté until fragrant, one minute. Add a splash of water, if needed, to prevent sticking or burning.
- Add the tomatoes, tomato paste, herbs, salt and pepper, lentils, and one cup of water to the sautéed vegetables. Bring the sauce to a simmer and cook for 15-20 minutes, until the lentils and vegetables are tender.
- Adjust seasoning to taste, and serve over cooked pasta or polenta.
Notes
- I use Better Than Bouillon chicken base here because we’re not vegetarian, and I enjoy that flavor. However, their vegetable version is great too.
- If you’re really short on time, you could cook your lentils ahead of time or even use pre-cooked/canned lentils.
- I personally like to use an immersion blender at the end for a smoother sauce. I also think my picky little eaters prefer it. It gives the finished sauce a more meaty texture.
SERVE WITH: Homemade sourdough or garlic bread / roasted vegetables / a large salad
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
