Lentils in Marinara
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:8 servings
- 1½cups green lentils, washed
- 1bottle dry white wine
- 2bay leaves
- ¼cup extra virgin olive oil
- 2cloves garlic, peeled and chopped
- 1jalapeño, seeded and chopped
- 2tablespoons dried oregano
- 116-ounce can of Italian peeled tomatoes, San Marzano if possible
- Salt and pepper to taste
- 1bunch fresh oregano leaves, chopped
- ½cup flat parsley, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
284 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 10 grams protein; 470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
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muxx
I’m confused by this dish. It was more lentils with tomatoes instead of lentils in marinara. Waaaaaaay too much oregano. Love the idea of it, but maybe less lentils and less oregano. I may add some jarred marinara or canned tomatoes to make it saucier. And less oregano-y.
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