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Marinara Sauce Plus

This versatile marinara sauce can be used as a spaghetti sauce, pizza topping or as a zucchini filling.


  • 1 1/2 cups (375 mL) marinara sauce
  • 1 cup (250 mL) cooked red lentils, pureed
  • 1 cup (250 mL) cooked chickpeas, finely chopped
  • 1 cup (250 mL) fresh or frozen spinach
  • 1/2 tsp (3 mL) fresh basil, chopped
  • 1/2 tsp (3 mL) fresh oregano, chopped


In large frying pan heat marinara sauce, add pureed lentils and finely chopped chickpeas. Heat until bubbling, reduce heat and simmer until very thick. Add spinach, basil and oregano.

How to Purée Pulses

Reviews [1]

Michael Press

Just sharing it. Sent to my inbox to file for future consideration.