Protein-Packed Lentil Marinara

(makes 6-8 servings)

• 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

1. In a medium saucepan, combine lentils and water or vegetable broth.
2. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender. Drain and set aside.
3. Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until soft and translucent (about 5 minutes).
4. Add minced garlic and cook for 1 minute, stirring frequently to avoid burning.
5. 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.
6. Stir the cooked lentils into the marinara sauce. Cook for another 5 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
7. Serve over pasta, zoodles, or spaghetti squash. Enjoy!