Thursday, September 8, 2011

Lentil Spaghetti

This is another great meal that the young ones love.
They get to slop it and slurp all night long – the only thing is – it might be a mess for you to clean..SORRY


- 4 cups water

- Dash salt

- 1 cup brown or french green lentils (not red)

- Olive oil

- 1 onion, sliced

- 3 to 4 cloves garlic, minced

- 1 (24 ounce) jar spaghetti sauce (personally, I heart Ragu)

- 1 (15-ounce) can diced tomatoes, drained

- herbs, to taste (basil, marjoram, oregano, thyme, chives, etc.)

- Cracked black pepper, to taste

- Pinch sugar, or to taste

- Small pinch tumeric

- 1 or 2 (8-ounce) packages whole wheat pasta (angel hair best), cooked and drained


1. Fill a small pot with water. Add a dash of salt and lentils. (The lentils can be pulverized slightly in blender beforehand, if you like, meaning the lentils will cook faster.) Bring to boil over medium-high head (second-highest setting), uncovered, stirring every few minutes, until lentils are tender (but not too mushy, if you didn't pulverize them).
2. While those cook, heat olive oil in a skillet over medium-high heat. Fry your onion until softened slightly. Add garlic and sauté for a minute or two more. Add tomato sauce and tomatoes. Turn down heat slightly. Add a splash more oil.
3. When lentils are tender, drain and add to the sauce. If the sauce seems to be drowning the lentils, cook for a little longer. If the lentils seem too thick, add some more tomato sauce.
4. Add herbs, black pepper, sugar, and tumeric. Serve over pasta (cooked via the package's instructions).
Source of recipe: This is a favorite recipe of mine.
Makes: 5- to 6-ish servings, Preparation time: 10-ish minutes, Cooking time: 30 to 45 minutes


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