Spaghetti Stew

    15 minutes

    This is similar to a minestrone soup with rich tomato flavours, vegetables, lentils and spaghetti. It is very low fat yet still tastes great.

    18 people made this

    Serves: 6 

    • 1 onion, diced
    • 2 cloves garlic, crushed
    • 1 (400g) tin plum tomatoes, pureed or finely diced
    • 1 zucchini, thinly sliced
    • 1 carrot, thinly sliced
    • 1 red capsicum, thinly sliced
    • 1 teaspoon dried basil
    • 1 tablespoon dried oregano
    • 245g red split lentils
    • 1 tablespoon tomato paste
    • 750ml vegetable stock
    • 60g spaghetti

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In enough water to cover the bottom of your saucepan cook the onion and garlic.
    2. Add the tinned tomatoes to the onion and garlic.
    3. Add the zucchini, carrot and red capsicum to the saucepan.
    4. Add the basil, oregano, lentils and tomato paste and mix well.
    5. Turn the heat up until bubbling and add the stock.
    6. Simmer for 30 minutes.
    7. Break the spaghetti into tiny pieces and add to the soup. Cook for a further 15 minutes.

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    Reviews and Ratings
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    Reviews in English (28)


    Altered ingredient amounts. I added some dried chilli flakes to give it a kick  -  27 Oct 2010  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. Added a bit more herbs, also added a bit of paprika. Used passata instead of chopped tomatoes, which cuts out the 2nd step.  -  19 Apr 2010  (Review from Allrecipes UK & Ireland)


    Delicious. Super-easy to make and with a million possibilities depending on the veg you like/have in the fridge!  -  17 Nov 2011  (Review from Allrecipes UK & Ireland)