drinking water(as per the package to cook the pasta)
other ingredients
1.5cupsbrown lentils( cooked and drained)
1.5cupsSpinach(loosely packed)
2-3large piecessundried tomato(sliced, I like them preserved in oil)
10-15basil leaves
10-15oregano
For marinara sauce
1tbspolive oil
2clovesgarlicsliced
6largetomatoesChopped
1/2mediumOnion( white or yellow)
salt to taste
1/4tspblack pepper powder( optional)
Instructions
Marinara Sauce
Wash clean and chop the tomatoes.
Peel and clean the garlic and the onion and slice them thin
Into a deep saucepan add the olive oil and as it heats up add the sliced garlic and onion
Saute these well till the onions are translucent and add the tomatoes with salt.
Stir this around and allow this to cook down on a slow heat
This will simmer and breakdown the tomatoes for the marinara sauce.
When the tomatoes are broken down and forms a sauce consitency add the pepper powder.
Simmer for another 2-3 minutes and set aside.
For the pasta
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
Once the pasta is al dente drain the pasta reserving a cup of the cooking liquid.
For this pasta to come together
Reheat the marinara sauce and check if it has enough liquid, if not add in a bit of the pasta cooking water,
Add in the cleaned washed spinach, sundried tomato and drained lentils
Stir it in well and check for the salt.
Now add the pasta, crushed basil and oregano leaves and mix it all together.
Serve hot with shaved parmesan (optional) on top
Notes
To cook brown lentils from scratchSoak 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 thisMujjadhara