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Hearty Lentil Spaghetti

Hearty Lentil Spaghetti
“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.
8 ServingsPrep: 15 min. Cook: 70 min.

Ingredients

  • 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

Directions

  • 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. Yield: 8 servings.
© Taste of Home 2013

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Hearty Lentil Spaghetti (continued)

Nutrition Facts: 3/4 cup sauce with 3/4 cup spaghetti equals 362 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 764 mg sodium, 65 g carbohydrate, 14 g fiber, 19 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013