52mLentil Tomato Spaghetti
A hearty vegetarian spaghetti dinner with tender brown lentils simmered in crushed tomatoes, carrots, and spinach. This family-friendly meal is wholesome, filling, and made with common grocery-store ingredients.
- Rating
- 5 stars from 1 rating
- Energy
- 626 calories per serving
- Protein
- 28.2 g per serving
- Carbs
- 115.6 g per serving
- Fat
- 8.8 g per serving
- Sodium
- 907 mg per serving
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Cook this recipe
- whole wheat spaghetti-12 oz
- water-3 cups
- canned crushed tomatoes-1 can
- yellow onion-1 medium onion
- carrots-2 medium carrots
- baby spinach-5 oz
- garlic-3 cloves
- dried brown lentils-1 cup
- olive oil-2 tbsp
- Italian seasoning-2 tsp
- fine salt-1 tsp
- black pepper-0.25 tsp
Dice the onion, finely dice the carrots, mince the garlic, and roughly chop the spinach; rinse the lentils in a colander under cool water.
Keep the knife flat and stable while chopping vegetables.
Check lentils while rinsing and remove any small stones.
Heat the olive oil in a large saucepan over medium heat. Add the onion and carrots, then cook for 5 minutes until softened.
Use caution when adding vegetables to hot oil to reduce splatter.
Stir in the garlic and Italian seasoning, then cook for 30 seconds until fragrant.
Add the lentils, crushed tomatoes, water, salt, and black pepper. Bring to a gentle boil, reduce to a steady simmer, cover, and cook for 30 to 35 minutes until the lentils are tender.
Open the saucepan lid away from your face to avoid hot steam.
Use oven mitts when handling the hot saucepan.
During the last 12 minutes of sauce cooking, bring a large pot of water to a boil and cook the spaghetti until al dente according to the package directions. Drain the pasta in a colander.
Use oven mitts when handling the hot pot and colander, and drain away from your body to avoid steam burns.
Stir the spinach into the lentil tomato sauce and cook for 1 to 2 minutes until wilted and bright green.
Add the drained spaghetti to the sauce and toss over low heat for 1 minute until the pasta is evenly coated. Serve hot.
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