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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.


  • 1/2 cup (125 mL) dry red split lentils, rinsed & drained
  • 2 cups (500 mL) water
  • 1 1/2 cups (375 mL) your favourite marinara/pasta sauce
  • 1 cup (250 mL) cooked or canned chickpeas, drained & rinsed, finely chopped
  • 1 cup (250 mL) fresh or frozen spinach, roughly chopped
  • 1/2 tsp (2 mL) fresh basil, chopped (or 1/8 tsp/0.5 mL dried)
  • 1/2 tsp (2 mL) fresh oregano, chopped (or 1/8 tsp/0.5 mL dried)


Combine red split lentils and water in a large saucepan, bring to a boil, then simmer until lentils are very soft, about 5 to 10 minutes.  Drain. Place cooked lentils in a blender or food processor and add 1/4 cup (60 mL) warm water and blend/purée until mixture is smooth.

In large sauce pan, heat marinara/pasta sauce, add puréed lentils and finely chopped chickpeas. Heat until bubbling, reduce heat and simmer until very thick. Add spinach, basil and oregano and cook until heated through.  Serve with your favourite pasta, use as a pizza sauce or on top of flatbread or as a stuffing for baked zucchini or squash!


  • This sauce freezes well!

Reviews [1]

Michael Press

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