Lentils In Marinara Recipes

Steps:

• For the lentils: Place lentils, which should not be soaked, in a pot, add wine, bay leaves and 3 cups water. Bring to a simmer. Stir and watch the pot. Add more water, if necessary. Cook until tender, about 20 minutes. Don't overcook. Drain, remove bay leaves and set aside.
• For the marinara: Heat oil gently. Add garlic and jalapeño to infuse oil with their flavors. Do not burn the garlic! Add dried oregano, tomatoes and salt and pepper to taste. Mash tomatoes and simmer until most of liquid has been reduced, about 15 minutes. Remove from heat. Add fresh oregano, parsley and drained lentils; keep warm and serve.

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
• Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.