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Lentil Marinara Sauce – Vegan & Gluten Free

Look forward to meatless Monday with this delicious Lentil Marinara with Spaghetti Squash. I love pairing this meal with a little freshly grated Parmesan cheese and a side green salad.
Course Main Course
Cuisine American
Keyword gluten free lentil marinara, lentil marinara sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 334 kcal
Author Sharon

Ingredients

Instructions

  1. If you need to cook the spaghetti squash cooked, start that now. Follow my how-to post for the method I use if you need one
  2. Rinse your lentils (sprout them if you can) and combine them with the water in a medium saucepan. Bring it to a quick boil and reduce to a simmer for 30 minutes
  3. Meanwhile, heat the oil in another larger saucepan and sauté the chopped onion and celery until softened, about 5 minutes. Stir in the garlic until fragrant then add in the marinara sauce and spices. If you find it a little thick for your taste you can add a little water or broth
  4. Once the lentils have cooked, stir them into your marinara
  5. By now the spaghetti squash should be ready and can be topped with the sauce. Sprinkle on a little grated parmesan if that’s your thing.
Nutrition Facts
Lentil Marinara Sauce – Vegan & Gluten Free
Amount Per Serving
Calories 334 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 1022mg 43%
Potassium 1377mg 39%
Total Carbohydrates 58g 19%
Dietary Fiber 21g 84%
Sugars 16g
Protein 16g 32%
Vitamin A 25%
Vitamin C 27.3%
Calcium 12.3%
Iron 36.4%
* Percent Daily Values are based on a 2000 calorie diet.