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Spaghetti with Lentils

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YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
SMALL SMALL ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
chopped
½ 118
CUP ML LENTILS
dry
1 1
CAN CAN TOMATOES
large *
6 173.4
OUNCES ML/G TOMATO PASTE
1 237
CUP ML WATER
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML RED WINE *
8 231.2
OUNCES ML/G SPAGHETTI
cooked

Directions

Put oil in Dutch oven and sauté onions and garlic until tender.

Add rest of the ingredients except the spaghetti.

Bring to a boil then reduce heat and simmer, stirring occasionally.

Cook for 1 hour. Serve over spaghetti.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 399 18% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 8%
Total Carbohydrate 23g 23%
Dietary Fiber 11g 46%
Sugars g
Protein 32g
Vitamin A 15% Vitamin C 23%
Calcium 5% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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