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Vegan Red Lentil Marinara Spaghetti

Vegan Red Lentil Marinara Spaghetti

Red lentils add meaty texture and protein to this simple, saucy weeknight meal.

Serves: 4
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This simple marinara recipe from The Plant-Based Cookbook gets added flavor and heartiness from mushrooms, carrots, and lentils. Serve it with a simple, crisp green salad or a side of crusty bread for a quick, crowd-pleasing meal. 

What you need:

1 medium yellow onion, finely diced
2 medium carrots, finely diced
6 cloves garlic, minced
4 ounces button or cremini mushrooms, thinly sliced
1 teaspoon dried basil
¾ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes or to your preference
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
2½ cups vegetable broth
1 cup red lentils, rinsed
1 tablespoon balsamic vinegar
2 teaspoons coconut sugar
½ teaspoon salt
2 cups baby spinach
16 ounces gluten-free spaghetti noodles, cooked according to package directions
Vegan parmesan cheese, for garnish

What you do:

  1. In a large sauté pan, add onion, carrots, and ¼ cup water, and cook for 5 minutes or until onion is translucent. Add water as needed to prevent burning. 
  2. Add garlic, mushrooms, basil, thyme, oregano, and red pepper flakes. Stir and continue to cook on medium heat for another 5 minutes. Add tomato sauce, diced tomatoes, tomato paste, vegetable broth, and red lentils and stir. Cover pan and bring to a simmer. Simmer for 10 minutes. 
  3. Partially remove cover, and continue to simmer for another 10 to 12 minutes, stirring every few minutes. 
  4. Remove cover and add balsamic vinegar, coconut sugar, salt, spinach, and cook for another minute. Remove from heat. 
  5. To serve, divide pasta onto 4 serving plates and top with marinara. Garnish with parmesan.

Photo credit: Ashley Madden

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