Tomato and red lentil marinara

Name: Tomato and red lentil marinara
Total time: 1800 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 cloves garlic; 1 onion; 1 carrot; Half stick celery (optional); 2 cans chopped tomatoes; 40 g red lentils; Tablespoon vegan stock; 40 g black olives; Oregano; Basil

Sam Meadley @samm

Bristol, England, United Kingdom

Anyone following a #vegan diet has a marinara in their repertoire, it’s a requirement! Here’s mine. The lentils are packed with protein so you won’t go hungry. Serve with pasta or as the filling in a lasagne.

Sam Meadley @samm

Bristol, England, United Kingdom

Saved

Ingredients

30 mins

3 servings

2 clovesgarlic
1onion
1carrot
Halfstick celery (optional)
2 canschopped tomatoes
40 gred lentils
Tablespoonvegan stock
40 gblack olives
Oregano
Basil

Saved

Steps

30 mins

1

Chop up the garlic, onion and carrot. I had some celery that needing using up but that’s not a requirement.
2

Once the veg has started to soften add the rinsed lentils to the pan.
3

Soon after add the cans of chopped tomatoes and the stock to the pan.
4

Should be smelling pretty choice by now.
5

Chop the olives and mix them in.
6

About 5 minutes before serving stir in the oregano and basil. Fresh is best if you have it.
7

Keep cooking until the lentils are cooked through. Should be about 30 minutes in total.