Spaghetti Stew

    Spaghetti Stew


    18 people made this

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

    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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