Tag Archives: lentils

Hearty Spaghetti with Lentils & Marinara

This recipe originally appeared on the Cookie and Kate website. One of my favorites for vegetarian recipes. 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 

Lentils

  • ½ cup dry lentils (French green lentils or regular brown lentils), or 1 ½ cups cooked lentils (leftover or from a can, rinsed and drained)
  • 1 bay leaf
  • 1 large garlic clove, peeled but left wholelentils
  • ¼ teaspoon salt
  • 2 cups vegetable broth or water

Everything else

  • 2 cups marinara sauce
  • 8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
  • Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

INSTRUCTIONS

  1. To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
  2. Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
  3. Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
  4. Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you’d like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

Cranberry Lentil and Quinoa Salad

Serves 4cranberry quinoa salad

Ingredients

  • 1 cup dried lentils
  • 2 bay leaves, divided (optional)
  • water to cover
  • 2 cups water
  • 1 cup quinoa

Dressing:

  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • ground black pepper to taste
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/2 cup dried cranberries, or to taste
  • 1/2 cup crumbled feta cheese
  • 1 small green onion, finely chopped

Directions

  1. Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl.
  2. Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils.
  3. Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa.
  4. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.