Lentil Marinara Sauce

A Few Words…

Lentils are so healthy, high in fiber and an excellent source of protein!

I love this sauce because it’s so hearty and delicious! Super easy to make and you can use this sauce over your favorite pasta, gluten free noodles, spiralized zucchini noodles or steamed vegetables even!

If you’ve never used dry lentils, they don’t require soaking like some dry beans/legumes do and are easy to make. Canned lentils are a great staple to keep in your pantry if you don’t want to make them fresh – just remember to rinse and drain them well before using.

Here Are Some More Recipes With Lentils:

Chunky Vegetable Lentil Soup
Lentil Quinoa Pilaf with Roasted Vegetables
Lentil Soup
Spiced Lentil and Brown Rice Salad

Lentil MArinara Sauce

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Yields about 4-5 cups


  • 1 cup dried brown lentils

  • 2 cups water
  • 1 tbs. olive oil
  • 1 medium yellow or Vidalia onion, diced

  • 1 stalk celery, diced
  • 2 garlic cloves, minced

  • 1 can San Marzano tomatoes

  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • A pinch of chili flakes (optional)
  • Salt and pepper, to taste

Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until the lentils are tender and the liquid is evaporated, about 30 minutes.

Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and celery and sauté for 5 minutes or until translucent. Add the minced garlic and sauté for an additional minute, until fragrant.

Add the can of tomatoes, breaking them up with your hand as they are added to the pan. Then add the basil, oregano, thyme, chili flakes and salt and pepper to taste. Mix well with a wooden spoon. When the sauce begins to boil, lower the heat and simmer on low for 20 minutes. When lentils are ready, drain them well and add them to the sauce. Let this simmer for an additional 5-10 minutes.

Freezes well!