Lentil Tomato Spaghetti

Ingredients

• 12 Ounce whole wheat spaghetti - 12 (ounces)
• 1 Cup dried brown lentils, rinsed - 1 (cup), rinsed
• 1 Can canned crushed tomatoes - 1 (28-ounce can)
• 1 Count yellow onion, diced - 1 (medium onion), diced
• 2 Count carrots, finely diced - 2 (medium carrots), finely diced
• 5 Ounce baby spinach, roughly chopped - 5 (ounces), roughly chopped
• 3 Count garlic, minced - 3 (cloves), minced
• 2 Tablespoon olive oil - 2 (tablespoons)
• 2 Teaspoon Italian seasoning - 2 (teaspoons)
• 1 Teaspoon fine salt - 1 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 3 Cup water - 3 (cups)

Instructions

1. Prepare vegetables and lentils

   1. *Dice the onion*, *finely dice the carrots*, *mince the garlic*, and *roughly chop the spinach*; rinse the lentils in a colander under cool water.

2. Soften onion and carrots

   2. Heat the olive oil in a large saucepan over medium heat. Add the onion and carrots, then cook for *5 minutes* until *softened*.

3. Bloom garlic and seasoning

   3. Stir in the garlic and Italian seasoning, then cook for *30 seconds* until *fragrant*.

4. Simmer the lentil tomato sauce

   4. 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*.

5. Cook and drain spaghetti

   5. 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.

6. Wilt the spinach

   6. Stir the spinach into the lentil tomato sauce and cook for *1 to 2 minutes* until *wilted and bright green*.

7. Toss pasta with sauce

   7. Add the drained spaghetti to the sauce and toss over low heat for *1 minute* until the pasta is *evenly coated*. Serve hot.