- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Hearty Lentil Spaghetti
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Made this today. Good flavor. After you add the tomatoes only needs to cook about 25 minutes more. Otherwise it would be too dry even with the covered cook time. Also added about 1 1/2 cups pasta water to thin out slightly after combining with the pasta.
This was easy and surprisingly tasty as heck. I highly suggest this meal.
Fantastic recipe! My whole family loves it including my 6 year old son. It is one of his favorite dishes.
This is a good homecooked recipe. We eat a lot of lentils and this was a welcomed change to our typical recipes. Not something I would serve to company, but hearty and tasty on a cold January night. Kids liked it too!
I never cared for lentils until I found this recipe while searching for some meatless meals. Even my picky husband loves it! I have made it 3 times so far and definitely will make again. We serve it with whole-wheat thick spaghetti or linguini because it is a heavy sauce.
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