A single-serving twist on a classic. Red lentils get blended right into jarred marinara for a thicker, more filling sauce with a boost of protein and fiber. You won't even taste the lentils.
Serves: 1
Ingredients
Lentil Sauce
- 1/2 cup dry red lentils, rinsed
- 1 cup water
- Half a jar (about 12 oz) marinara sauce
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- Salt and pepper to taste
Spaghetti and Meatballs
- 4 oz spaghetti (about half a standard box portion)
- 4 to 5 frozen or fresh meatballs
Equipment
- Small saucepan
- Immersion blender
- Pot for pasta
Instructions
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Cook the lentils. Add the rinsed red lentils and 1/2 cup water to a small saucepan. Bring to a boil, then reduce to a simmer. Cook for 12 to 15 minutes until the lentils are completely soft and falling apart. If the water absorbs before they're done, add a splash more.
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Blend the lentils. Use the immersion blender directly in the saucepan to puree the cooked lentils until smooth.
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Build the sauce. Pour in half the jar of marinara and stir to combine. Bring to a gentle simmer over medium low heat, stirring occasionally, for about 5 minutes. Mix the cornstarch and cold water together in a small bowl until smooth, then stir the slurry into the sauce. Let it simmer for another 1 to 2 minutes until the sauce thickens up. Season with salt and pepper.
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Cook the meatballs. If using frozen meatballs, add them to the sauce and let them simmer in it for 15 to 20 minutes (or follow package directions). If using fresh meatballs, brown them in a skillet first, then add to the sauce to finish cooking through.
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Boil the pasta. Cook spaghetti in salted boiling water according to package directions. Drain, reserving a splash of pasta water.
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Bring it together. Toss the drained spaghetti with the lentil marinara sauce. Add a splash of pasta water if it needs loosening. Plate the pasta, arrange the meatballs on top, and serve.
Notes
- The blended red lentils disappear completely into the sauce. The texture just becomes richer and thicker.
- This works with any jarred marinara you like. Nothing fancy required.
- Leftovers reheat well. The sauce thickens as it sits, so add a little water when reheating.