Spaghetti with Creamy Tomato Lentil Sauce
A simple and hearty pasta dish featuring spaghetti smothered in a creamy tomato and lentil sauce, perfect for a budget-friendly, comforting meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
16g protein
65g carbs
6g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 400 g canned tomatoes
- 150 g red lentils
- 1 onion
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
- 600 ml water
- 30 g parmesan cheese
Instructions
- 1
Rinse the red lentils under cold water and set aside.
- 2
Finely chop the onion and garlic.
- 3
In a large pot, heat the olive oil over medium heat.
- 4
Add the onion and garlic to the pot, sauté until the onion is soft and translucent.
- 5
Add the canned tomatoes, water, red lentils, oregano, basil, salt, and pepper to the pot. Stir to combine.
- 6
Bring to a boil, then reduce the heat and let simmer for 10-12 minutes, or until the lentils are tender.
- 7
While the sauce is simmering, cook the spaghetti according to package instructions, then drain.
- 8
Once the sauce is thickened and the lentils are cooked, blend the mixture into a creamy sauce using a blender or immersion blender.
- 9
Combine the cooked spaghetti with the creamy lentil sauce, tossing to coat the pasta evenly.
- 10
Serve hot, garnished with grated parmesan cheese.
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