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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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 334kcal

Ingredients

Instructions

  • 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
  • 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
  • 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
  • Once the lentils have cooked, stir them into your marinara
  • 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

Calories: 334kcal | Carbohydrates: 58g | Protein: 16g | Fat: 5g | Sodium: 1022mg | Potassium: 1377mg | Fiber: 21g | Sugar: 16g | Vitamin A: 1250IU | Vitamin C: 22.5mg | Calcium: 123mg | Iron: 6.6mg