When you’re in a crunch for time these red lentil marinara pasta noodles are the perfect dinner option and makes for perfect leftovers! They are plant-based/vegan using lentils as the protein source but you can always add in additional protein of choice if desired. You can also use a chickpea pasta for additional protein if desired!
A key component to this recipe is truffle salt. While it does cost a pretty penny it takes dishes like this to the next level and I highly recommend investing in some! It is a finishing salt so the container should last you a long time. If you aren’t interested in purchasing truffle salt finishing the dish with some fresh sea salt will taste great too.
WHAT YOU NEED
1/4 onion, chopped small
1/2 cup lentils, I used red lentils
3-4 cloves garlic, minced
1 t dried oregano
1 t dried basil
1/2 t dried thyme
1/4 t fennel
24 oz Rao’s marinara sauce (any marinara pasta sauce will work here if you can’t find Rao’s)
12 oz pasta of choice
1 T olive oil
Sea salt, to taste
Truffle salt to top, optional
Fresh basil to top, optional
Cook your lentils as instructed on packaging, be sure not to over cook!
Heat olive oil in a skillet on medium heat, add chopped onion and garlic. Sauté until fragrant, add spices and cook for ~1 minute.
Add your pasta sauce and allow to simmer on low while you boil your pasta. Reserve 1/2 cup pasta water before straining, transfer pasta back into its pot.
Add your lentils to the sauce season with sea salt to your taste, toss to combine, pour over noodles. Add some reserved pasta water if you need to thin out the sauce.
Serve with fresh basil and truffle salt!