Garlicky Lentil Marinara & Mediterranean Salad with Tahini Pesto Dressing

For a warm and filling dinner with minimal fuss, consider this mainstay pasta dish at my home, Garlicky Lentil Marinara.  This recipe has no specific amounts and can be made to fit your preferences and what’s available in the refrigerator and cupboard.

First things first, pick the lentils of your choice (French Lentils du Puy or brown lentils work especially well).  Sort through them for any stones or debris, and then give them a good rinse.  Put them in a pot to boil, following the directions on the package for time and amounts.  Have difficulty digesting lentils?  Add an inch of kombu seaweed to the water while the lentils cook.  Discard the seaweed after cooking.

While they cook, chop your favorite vegetables and mince fresh garlic.  Consider red bell pepper, red onion, tomatoes, and kale.  Saute the garlic and veggies in a small amount of extra virgin olive oil (or a tablespoon of water if you’re watching added oils).  If you’re including a dark leafy green, put a lid on top but with a slight gap to let the greens steam.

Start a pot of water to boil for the pasta.  Once the water is at a rolling boil, I like to add just a small handful of dry whole wheat pasta.  I don’t have anything against whole wheat pasta.  It adds satiety and texture.  However, too much pasta can displace the nutritional powerhouses that are fruits and vegetables.  Think three parts veggies, one part noodles.  Finally, put some of your favorite organic and vegan marinara on the veggies, drain remaining water from the lentils and pasta and add them to the sauce.

For a delicious finish with heart-healthy omega 3’s, grind walnuts and sprinkle them on top of the hot pasta along with a smattering of freshly chopped basil.

Round out the dinner with a salad of cucumbers, tomatoes, and red onion on a bed of spinach.  Top the salad with jarred artichoke hearts that have been squeezed of excess liquid, lightly coated in olive oil, and roasted for twenty minutes in a 400 degree oven until the tips are crispy.  Dress with my Tahini Pesto Dressing and sprinkle any remaining ground walnuts on top.  I like to make only the amount of dressing that I immediately need, because the color can become dingy over time.  The taste is still good, but it begins to look a bit gray.  Also if you’re saving dressing for later, you may have to add an additional tablespoon or two of water, as it thickens over time.

Tahini Pesto Dressing

• 2 Tbsp tahini
• 1 Tbsp lemon juice
• 1 clove garlic
• 2 Tbsp fresh basil
• 1 Tbsp walnuts or pine nuts
• 2 tbsp water
• Salt and pepper to taste

Process ingredients in a food processor or blender until it is blended to your liking.

Yield:  1/3 cup, enough for two or three people

Tags: artichoke hearts, basil, dressing, lentils, marinara, pasta, pesto, recipe, salad, tahini, vegan, vegetarian, whole wheat