Lentil Portobello Marinara

This recipe is truly enjoyed by everyone in my family (including my picky 10-year old).  It is an easy ‘go-to’ for nights when we enjoy meatless meals.    Please let me know how your family likes it, too!

Lentil Portobello Marinara (serves 6)

¼ cup olive oil

1 small sweet onion, diced

1 tablespoon garlic, minced

1  large carrot, diced

1 cup chopped Portobello mushrooms (about ½ pound)

1-15 ounce can crushed tomatoes

1-15 ounce can fire roasted tomatoes

1 tablespoon parsley, finely chopped

¼ cup red wine

2 bay leaves

5 basil leaves, finely chopped

1 tablespoon honey

2 cups lentils, cooked (I buy the refrigerated, prepared lentils at Trader Joes.  You can also used canned lentils when rinsed or make them from dried)

Salt and pepper, to taste

Heat oil on medium in a large saucepan.  Add onions and garlic, cook until translucent.  Add all other ingredients except the basil, honey, lentils, and salt & pepper.  Bring to a boil, reduce heat and simmer uncovered for one hour, until sauce thickens.

Remove from heat.  Add lentils, honey, and basil.  Season with salt and pepper.  Enjoy!

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5 responses

  1. Excellent with Spaghetti, and the fire-roasted tomatoes can be successfully replaced by Grape (or Cherry) Tomatoes (cut in half and roasted w. the onion until fully cooked). Sweet!

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