Italian Lentils with Rice

We like this with rice, but you can also serve this with pasta if you prefer.

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 30

Servings -8

Calories 367kcal

2 cups dry brown lentils
4 cups water
2 cloves garlic (minced or grated, or 2 tsp garlic powder)
1/2 cup minced onion (about 1 small onion, peel discarded)
1 teaspoon salt
2 sprigs fresh thyme leaves (or 1 teaspoon dried)
28 ounce can marinara sauce
2 cups fully cooked jasmine or basmati rice
Goat cheese, shredded mozzarella, crushed red pepper, shredded basil for serving, optional

Add the lentils, water, garlic, onion, salt, and thyme to a medium pot.
Bring to a simmer and cook for 25-30 minutes or until the lentils are tender but still holding their shape.
Stir in the marinara sauce and warm through.
Serve over rice with optional toppings.

Store leftovers in an airtight container for 3-5 days in the fridge, or in the freezer in a freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator and warm to serve.
Add diced zucchini, baby spinach, or baby kale for extra veggies.
Puree the sauce for smaller eaters, or puree and stir into pasta.
Use crushed tomatoes instead of marinara sauce or a less expensive ingredient list. Add more salt to taste and perhaps a little olive oil or butter if needed for flavor.