Spaghetti with Lentil Tomato Sauce
A hearty and flavorful spaghetti dish topped with a rich tomato and lentil sauce, perfect for a comforting and budget-friendly meal.
10 min
Prep
30 min
Cook
4
Serves
530
Calories
Macros · per serving
20g protein
90g carbs
8g fat
Ingredients
For 4 servings
- 400 g spaghetti
- 800 g canned tomatoes
- 200 g red lentils
- 1 onion
- 1 carrot
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- salt — to taste
- black pepper — to taste
- 500 ml water
Instructions
- 1
Rinse the red lentils under cold water and set aside.
- 2
Chop the onion and carrot finely, and mince the garlic cloves.
- 3
In a large pan, heat the olive oil over medium heat. Add the chopped onion and carrot. Sauté for 5 minutes until the onion becomes translucent.
- 4
Add the minced garlic and dried oregano, and cook for another minute until fragrant.
- 5
Add the canned tomatoes, rinsed lentils, and water to the pan. Stir to combine and season with salt and black pepper to taste.
- 6
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20 minutes or until the lentils are tender.
- 7
Meanwhile, cook the spaghetti according to the package instructions. Drain and set aside.
- 8
Once the lentils are cooked, adjust the seasoning if necessary. Serve the sauce over the cooked spaghetti.
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