Hearty Spaghetti with Lentils and Classic Marinara Sauce

I recently shared a simple marinara sauce recipe and wanted to show one of my favorite quick meals that pairs perfectly with it. For years this easy combination has been a weeknight staple for me, and it’s time to pass it along.

Here’s the idea: marinara sauce and lentils. It may sound unusual at first, but the pairing works beautifully. If you’ve tried my lentil baked ziti, you’ll recognize the same satisfying texture and flavor profile.

Marinara brings rich, savory tomato flavor while lentils add an earthy, Bolognese-like heartiness. I prefer French green or brown lentils because they hold their shape better than red or yellow varieties.

Combine cooked lentils and marinara with whole-grain pasta and you have a balanced, fiber-rich dinner that feels lighter than a traditional carb-heavy pasta. It’s nutritious, filling and endlessly adaptable.

Watch How to Make Hearty Spaghetti with Lentils & Marinara Sauce

The photos show homemade marinara with freshly cooked lentils and pasta, but you can easily choose shortcuts. Canned cooked lentils (rinsed and drained), store-bought marinara and leftover pasta come together in minutes and still taste great.

Shortcuts are welcome—this is a perfect delivery-pizza alternative on a busy night. The dish reheats well, making it practical for packed lunches, and it’s budget-friendly too.

The recipe below gives suggested quantities, but feel free to adjust proportions to your taste. I’d love to hear how you like it in the comments. I hope it becomes one of your regular quick meals.

Print