Lentil Marinara

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I'd never tried lentils before, which is a shame because they're great. Easy to make and nutritious, lentils are a good staple to have in your pantry. They're like dried beans, without the lengthy overnight soaking before use.

Since I also had a bunch of tomato sauce makings about, I decided to see if they could be combined. I had previously made a red bean and tomato sauce recipe, but beans are large and chewy, and the end result was unappetizing at best.

However, adding 1 cup of red lentils and 2 cups of water to my tomato sauce recipe turned out wonderfully. I just added the lentils and water immediately after everything else, and let the whole thing simmer for 25 minutes until the lentils were tender. The lentils added some flavor and a bunch of protein, so it's a good option for vegetarians (the parmesan cheese I added stopped it from being vegan). Added together with some roasted broccoli and I had a nice, healthy meal.

Tomato sauce with red lentils and roasted broccoli

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