Learn this easy technique to make a quick Lentil Sauce for pasta to add iron and fiber to pasta sauce without impacting the flavor or texture.
– Red lentils: Red lentils cook really quickly and are rich in both fiber and iron. They’re also a vegetarian protein source that’s easy to keep on hand. – Marinara sauce
Add the lentils to a heat-safe bowl or large measuring cup. (Choose a large bowl or cup as the water will boil. Space will help prevent it from boiling over.) Cover with 1 cup water.
Place into the microwave and cook for 3 minutes, stopping every minute to allow the water to settle. (This too helps it from boiling over.)
Drain the lentils, which should be very soft. Add the drained lentils to a blender with the marinara sauce.
Blend smooth. (You can use a jar of sauce from the store or homemade equivalent, such as my Extra-Veggie Marinara.)
Warm the sauce and serve with a pound of prepared pasta or meatballs, grains, or other desired food.
Store sauce for up to a week in the fridge in an airtight container. Or to store in the freezer, you can pour the sauce into an ice cube tray and freeze.
Tip: Use red lentils only for this recipe. Green and brown lentils take much longer to cook and won’t work the same.