Penne in marinara sauce
with lentils and spinach
Servings Prep Time
6people 15minutes
Cook Time
30minutes
Servings Prep Time
6people 15minutes
Cook Time
30minutes
Ingredients
for pasta
other ingredients
For marinara sauce
Instructions
Marinara Sauce
  1. Wash clean and chop the tomatoes.
  2. Peel and clean the garlic and the onion and slice them thin
  3. Into a deep saucepan add the olive oil and as it heats up add the sliced garlic and onion
  4. Saute these well till the onions are translucent and add the tomatoes with salt.
  5. Stir this around and allow this to cook down on a slow heat
  6. This will simmer and breakdown the tomatoes for the marinara sauce.
  7. When the tomatoes are broken down and forms a sauce consitency add the pepper powder.
  8. Simmer for another 2-3 minutes and set aside.
For the pasta
  1. Cook the pasta as per the instructions on the box. I prefer to use a dry, wholemeal pasta here. You can choose spelt, buckwheat, chickpea or pulse pasta
  2. Once the pasta is al dente drain the pasta reserving a cup of the cooking liquid.
For this pasta to come together
  1. Reheat the marinara sauce and check if it has enough liquid, if not add in a bit of the pasta cooking water,
  2. Add in the cleaned washed spinach, sundried tomato and drained lentils
  3. Stir it in well and check for the salt.
  4. Now add the pasta, crushed basil and oregano leaves and mix it all together.
  5. Serve hot with shaved parmesan (optional) on top
Recipe Notes

To cook brown lentils from scratch

Soak the lentils in warm water for about 1-2 hours. Drain and pressure cook with excess water for 2 whistles so they stay aldente. Drain the cooking liquid, dont throw it, use for soups or stews. the lentils are ready.

In case you end up with excess cooked lentils, Try this

Mujjadhara