Combine dry lentils and water in a large saucepan, bring to a gentle boil, then simmer until lentils are very soft, about 5 to 10 minutes. Drain any excess water.

Place cooked lentils in a blender or food processor, add 1/4 cup (60 mL) warm water and blend/purée until mixture is smooth. Alternatively, place cooked lentils and 1/4 cup (60 mL) warm water back into the saucepan and mash with a fork or potato masher until smooth. Set aside.

In large saucepan, heat marinara/pasta sauce, add puréed lentils and the chickpeas. Heat until bubbling, then 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, butternut, acorn or spaghetti squash. Check out our Baked Stuffed Zucchini recipe!

tips

This sauce freezes really well!

A (19 oz/540 mL) can of chickpeas yields 2 cups (500 mL) cooked chickpeas. Use 1 cup (250 mL) for this recipe and store the remainder in an airtight container in the refrigerator for up to 3 days. Add chickpeas to soups, salads or mash and add to sandwich fillings for a boost of plant-based protein and fibre!