- 1 cup dry lentils (green or brown), rinsed
- 3 cups water or vegetable broth (for cooking lentils)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- In a medium saucepan, combine lentils and water or vegetable broth.
- Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender. Drain and set aside.
- Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until soft and translucent (about 5 minutes).
- Add minced garlic and cook for 1 minute, stirring frequently to avoid burning.
- Stir in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Simmer the sauce for 10 minutes, allowing the flavors to meld together.
- Stir the cooked lentils into the marinara sauce. Cook for another 5 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
- Serve over pasta, zoodles, or spaghetti squash. Enjoy!