Lentil Spaghetti Sauce Recipes

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HEARTY LENTIL SPAGHETTI



Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

SICILIAN LENTIL PASTA SAUCE



Sicilian Lentil Pasta Sauce image

This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.

Provided by Jill

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 1h40m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
1 cup chopped onion
2 cups fresh sliced mushrooms
1 small zucchini, chopped
3 cloves garlic, minced
1 cup dry lentils
3 cups water
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons white sugar
½ cup water

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  • Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
  • Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g

HEARTY RED LENTIL PASTA SAUCE



Hearty Red Lentil Pasta Sauce image

With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion (diced)
1 green bell pepper (seeded and diced)
2 medium carrots (peeled and diced (about 1 cup))
6 cloves garlic (minced)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 28-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
1 6-ounce can tomato paste
2 cups low-sodium vegetable broth
1/2 cup red wine (optional)
1 cup red lentils
1 tablespoon honey (or sub vegan-friendly granulated sugar if vegan)
1/2 cup minced fresh parsley

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
  • Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
  • Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
  • Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

RED LENTIL SPAGHETTI SAUCE



Red Lentil Spaghetti Sauce image

I got this from a book called Quick Fix Vegetarian. The recipes are all wonderful and fast to make. I felt a little funny about lentils in my spaghetti sauce but I need not have worried. This sauce is delicious and rich. Not only is it good the day you make it, but it is even better the next day after the flavors get a chance to gel.

Provided by Ex-Pat Mama

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 cup onion, chopped
2 teaspoons garlic, minced
1 cup red lentil, sorted and rinsed
2 cups vegetable broth, hot
1 (28 ounce) can diced tomatoes
1/4 teaspoon oregano
1/4 teaspoon dried red chili
2 tablespoons parsley, chopped

Steps:

  • Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
  • Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
  • Add the tomatoes, oregano and red chili. Stir until heated through.
  • Remove from heat and sprinkle the parsley over all.
  • Delicious over pasta or polenta.

Nutrition Facts : Calories 279.9, Fat 8.2, SaturatedFat 1.2, Sodium 16.3, Carbohydrate 40.5, Fiber 8.3, Sugar 7, Protein 14.3

LENTIL SPAGHETTI SAUCE



Lentil Spaghetti Sauce image

A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

Provided by Julesong

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil (I use broth instead)
1 onion, chopped
2 cloves garlic, minced or pressed
1 cup uncooked red lentil
2 cups beef broth or 2 cups vegetable broth (I prefer beef broth)
1 (5 1/2 ounce) can tomato paste
3/4 cup water
1 tablespoon chopped fresh parsley (or 1 tsp dried)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pinch cayenne pepper

Steps:

  • In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
  • Add lentils and water (or broth).
  • Cover and cook on low heat until lentils are tender (20-35 minutes).
  • Add tomato paste, 3/4 cup water and seasonings.
  • Cover and cook until lentils are soft and mushy (about 10-15 minutes).
  • Serve over cooked spaghetti.
  • If desired, sprinkle with grated Parmesan cheese.

PASTA WITH LENTIL SOUP SAUCE



Pasta with Lentil Soup Sauce image

Canned lentil soup as sauce for pasta -- simple and tasty.

Provided by JUSTIN MAGARAM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 3

1 (16 ounce) package uncooked spaghetti
2 (19 ounce) cans lentil soup
freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 53 g, Fat 1.7 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 246.8 mg, Sugar 1.5 g

SLOW-COOKER LENTIL PASTA SAUCE WITH SPAGHETTI



Slow-Cooker Lentil Pasta Sauce with Spaghetti image

Add a new recipe to your cooking meal plan with our Slow-Cooker Lentil Pasta Sauce with Spaghetti. Bulk up your vegetarian options for the week with lentil pasta like this one from My Food and Family.

Provided by My Food and Family

Categories     Pasta

Time 6h10m

Yield 8 servings

Number Of Ingredients 10

1 jar (24 oz.) marinara sauce
1 cup dry red split lentils, rinsed
1 cup water
1 carrot, peeled, chopped
1 small onion, chopped
4 cloves garlic, minced
1 tsp. dried basil leaves
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 lb. spaghetti, uncooked

Steps:

  • Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
  • Drain spaghetti. Serve topped with sauce and remaining cheese.

Nutrition Facts : Calories 400, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 18 g

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE



Red lentil pasta with creamy tomato & pepper sauce image

Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture

Provided by Sara Buenfeld

Categories     Dinner

Time 18m

Number Of Ingredients 7

150g red lentil fusilli
2 handfuls of rocket
60g unsalted, unroasted cashews
1 large garlic clove, roughly chopped
1 large roasted red pepper (in red wine vinegar) from a jar, drained, any seeds removed
4 sundried tomatoes
8 large basil, roughly chopped

Steps:

  • First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
  • Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
  • Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.

Nutrition Facts : Calories 538 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.1 milligram of sodium

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