Lentil Spaghetti
Elevate your weeknight dinners with this hearty and wholesome Lentil Spaghetti recipe, a plant-based twist on the classic Italian favorite! Featuring al dente spaghetti paired with a rich, savory sauce made from protein-packed lentils, tomatoes, and aromatic herbs like oregano and basil, this dish is as satisfying as it is nutritious. Sautéed onion, carrot, celery, and garlic form the flavor-packed base for the sauce, while a dash of vegetable broth adds extra depth. Perfect for vegetarians and easily adaptable for a vegan diet, this budget-friendly meal comes together in just 45 minutes and serves four generously. Finish with a sprinkle of parmesan cheese or fresh basil for a beautifully fresh and comforting dinner-night centerpiece!
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Recipe Information
Ingredients
- 400 grams dry spaghetti
- 1.5 cups brown or green lentils (cooked or canned, drained and rinsed if canned)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- parmesan cheese (optional, for serving)
- fresh basil leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery to the pan, and sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, and vegetable broth to the pan. Stir to combine.
Mix in the cooked lentils, dried oregano, dried basil, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning if needed.
Serve the cooked spaghetti topped with the lentil tomato sauce.
Optionally, garnish with grated parmesan cheese and fresh basil leaves before serving. Enjoy!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 429.8 g | 156% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 51.0 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4993 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
