Lentilspaghetti Recipes

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HEARTY SPAGHETTI WITH LENTILS & MARINARA



Hearty Spaghetti with Lentils & Marinara image

This wholesome dinner features hearty lentils, marinara sauce and spaghetti. This vegetarian dinner is easy to make, affordable and delicious! Recipe yields 4 servings.

Provided by Cookie and Kate

Categories     Entree

Time 35m

Number Of Ingredients 8

1/2 cup dry lentils (French green lentils or regular brown lentils), or 1 1/2 cups cooked lentils (leftover or from a can, rinsed and drained)
1 bay leaf
1 large garlic clove, peeled but left whole
1/4 teaspoon salt
2 cups vegetable broth or water
2 cups marinara sauce
8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

Steps:

  • To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
  • Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
  • Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
  • Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

Nutrition Facts : Calories 355 calories, Sugar 8.5 g, Sodium 861.2 mg, Fat 3.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66 g, Fiber 10 g, Protein 13.8 g, Cholesterol 2.6 mg

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.

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

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