Garlic Spaghetti with Lentil Tomato Sauce
A hearty and budget-friendly garlic spaghetti dish served with a protein-packed lentil tomato sauce that's sure to satisfy your hunger.
10 min
Prep
30 min
Cook
4
Serves
390
Calories
Macros · per serving
16g protein
74g carbs
6g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 200 g dried lentils
- 400 g canned tomatoes
- 1 onion
- 4 cloves garlic
- 2 tbsp vegetable oil
- 500 ml water
- 1 vegetable stock cube
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the lentils under cold water and set aside.
- 2
Chop the onion and mince the garlic.
- 3
In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- 4
Add the dried lentils to the pot, followed by the canned tomatoes (with juice), water, and vegetable stock cube. Stir well and bring to a boil.
- 5
Reduce the heat to a simmer and add the dried oregano and basil. Season with salt and black pepper to taste. Let it cook uncovered for about 25-30 minutes until lentils are tender.
- 6
In a separate pot, bring water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- 7
Once the lentils are cooked, adjust seasoning if needed. Serve the lentil tomato sauce over the cooked spaghetti and enjoy.
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