Lentilspaghettisauce Recipes

HEARTY LENTIL SPAGHETTI

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.

VEGETARIAN LENTIL SPAGHETTI

Steps:

• Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
• Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.

RED LENTIL SPAGHETTI SAUCE

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.

LENTIL SPAGHETTI SAUCE

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.

SICILIAN LENTIL PASTA SAUCE

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.

HEARTY RED LENTIL PASTA SAUCE

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.

SLOW-COOKER LENTIL PASTA SAUCE WITH SPAGHETTI

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.