- Cooking Time:
- Servings: 8
- Preparation Time:
BackstoryThis is out of the lastest Light and Tasty. Apparently during lent, "lent"ils make a good meat substitute. I had never made the connection. Also, per my local paper:
A plant source of protein that cooks quickly, lentils also contain iron, calcium, magnesium, heart-healthy soluble fiber, phytochemicals and folate, a B vitamin that helps the body manufacture blood cells.
This was my first foray in making lentils in something other than soup. This recipe is a little different than most red spaghetti sauce recipes with the cayenne heat added to it. One thing I did notice is that it makes alot..and tends to thicken considerably in the fridge. To reheat, add a bit more broth to the sauce in the microwave to thin.
3/4 C sauce with 3/4 C pasta is 353 calories, 3 g fat, 14 g fiber.
- 3/4 C chopped onion
- 2 garlic cloves, minced
- 1 T olive oil
- 1 1/2 C dried lentils, rinsed
- 4 C vegetable broth
- 1/2 t pepper
- 1/4 t cayenne pepper
- 1 14.5 oz can Italian diced tomatoes
- 1 6 oz can tomato paste
- 1 t white vinegar
- 1 1/2 t dried basil
- 1 1/2 t dried oregano
- 12 oz uncooked spaghetti
- 1/4 C shredded Parmesan cheese
- In a large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. 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 Parmesan cheese.
- 3/4 C sauce with 3/4 C pasta is 353 calories, 3 g fat, 14 g fiber.