Spaghetti with lentils
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | small | Onion, chopped |
| 1 | each | Garlic clove, minced |
| ½ | cup | Dry lentils |
| 1 | large | Can tomatoes |
| 6 | ounces | Tomato paste |
| 1 | cup | Water |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Salt |
| ¼ | cup | Red wine |
| 8 | ounces | Cooked spaghetti |
Directions
Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.
"Vegetarian Times Cookbook"
Related recipes
- Lentil spaghetti sauce
- Lentils & spaghetti
- Lentils and noodles
- Lentils and spaghetti
- Lentils with vegetables
- Meat with lentils
- Pasta and lentils
- Pasta with lentil and red pepper sauce
- Pasta with lentils
- Pasta with lentils & chard
- Pasta with lentils & spinach
- Pasta with lentils and spinach
- Pasta with red pepper & lentil sauce
- Pasta with red pepper and lentil sauce
- Pasta with spiced lentils & tomatoes
- Pasta with spiced lentils and tomatoes
- Quick and hearty pasta with lentils
- Spaghetti squash casserole with lentils
- Spicy lentils
- Thin spaghetti with red lentil sauce