Hearty Lentil Spaghetti Recipe
Hearty Lentil Spaghetti Recipe photo by Taste of Home

Hearty Lentil Spaghetti Recipe

Publisher Photo
“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.
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 70 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes.
  3. Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese. Yield: 8 servings.
Originally published as Hearty Lentil Spaghetti in Light & Tasty December/January 2007, p58

Nutritional 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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Hearty Lentil Spaghetti

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2014

"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."

MY REVIEW
Reviewed Nov. 23, 2013

"This was easy and surprisingly tasty as heck. I highly suggest this meal."

MY REVIEW
Reviewed Jan. 9, 2012

"Fantastic recipe! My whole family loves it including my 6 year old son. It is one of his favorite dishes."

MY REVIEW
Reviewed Jan. 5, 2012

"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!"

MY REVIEW
Reviewed Jan. 28, 2011

"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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