Spaghetti with Lentil-Marinara Sauce and Carrot Ribbon Salad
A hearty plant-forward pasta dish that transforms simple lentils into a rich, satisfying marinara sauce. The earthy lentils provide protein and substance while simmering with aromatic herbs, garlic, and tomatoes. Paired with a bright carrot ribbon salad dressed in tangy vinaigrette, this combination offers contrasting textures and flavors. Perfect for weeknight dinners or casual entertaining when you want something filling yet fresh. The lentil sauce develops deep flavor through gentle simmering, while the raw carrot salad adds crunch and acidity to balance the meal.
Ingredients
- 3 cloves garlic, minced
- 1 onion, diced
- 1 bell pepper, green, diced
- 3 Tbsp parsley, fresh, chopped
- 2 cups lentils, cooked, canned or vacuum-packedchickpeas or white beans1:1vegetarian
same protein content
- 8 oz spaghetti
- 1 Tbsp oil, cooking
- 2 Tbsp tomato paste
- 2 Tbsp ketchup
- 1 can (28oz) crushed tomatoes
- 1 tsp basil, dried
- 1 tsp oregano, dried
- parmesan, for serving(optional)
- 2 Tbsp parsley, fresh, chopped
- ½ lb carrots, peeled into ribbons
- ½ tsp brown sugar
- 1 Tbsp vinegar, red wine
- ½ Tbsp vinegar, balsamic
- ½ tsp mustard, dijon
- 2 Tbsp oil, cooking
Instructions
- 1
Cook pasta according to package instructions
- 2
Heat Dutch oven over medium-high heat and add oil
- 3
Add garlic, onions, and green peppers with salt and saute until softened
- 4
Add tomato paste and ketchup and saute for another 2 minutes
- 5
Fold in lentils, crushed tomatoes, basil, and oregano
- 6
Stir and simmer for 15 to 20 minutes
- 7
Whisk together brown sugar, red wine vinegar, balsamic vinegar, Dijon, and oil for vinaigrette
- 8
Toss shaved carrots with vinaigrette and parsley
- 9
Taste and season lentil-marinara sauce with salt, pepper, spices, or tomato paste
- 10
Divide pasta onto plates and cover with sauce
- 11
Finish with parmesan and parsley and serve with carrot salad
Tips
Use pre-cooked lentils from cans or vacuum packs to save time - they hold their shape better than cooking from dried.
Simmer the sauce gently to avoid breaking down the lentils and to allow flavors to meld properly.
Use a vegetable peeler to create thin carrot ribbons that absorb the vinaigrette and provide better texture.
Good to Know
Refrigerate leftovers for up to 4 days. Store pasta and sauce separately if possible.
Sauce can be made 2 days ahead and reheated. Carrot salad best made day of serving.
Serve immediately while pasta is hot. Carrot salad can be served chilled or at room temperature.
Common Mistakes
Don't overcook the lentils to avoid mushiness in the sauce.
Season the sauce at the end to avoid over-salting during reduction.
Substitutions
Dairy-Free Swaps
General Alternatives
same protein content
FAQ
Can I use dried lentils instead of cooked ones?
Yes, cook 3/4 cup dried green or brown lentils in salted water until tender, about 25 minutes, then drain before adding to the sauce.
What if I don't have both vinegars for the salad?
You can use just red wine vinegar or substitute lemon juice for the balsamic vinegar in equal amounts.
How long will the carrot salad keep?
The dressed carrot salad will keep refrigerated for up to 2 days, though it's best eaten within a few hours for optimal texture.