Lentil Spaghetti

    Lentil Spaghetti

    (30)
    50min


    27 people made this

    Vegetarian spaghetti with lentils for protein. Tomatoes and artichoke hearts make this pasta tasty. A bit of cayenne is added for spice. Enjoy with garlic bread.

    Ingredients
    Serves: 4 

    • 1/4 cup dried brown lentils, rinsed and drained
    • 1 (400g) tin whole tomatoes, undrained
    • 1 (400g) tin artichoke hearts
    • 1/4 teaspoon cayenne, divided
    • 1/4 cup (65ml) water
    • 1/4 cup olive oil, divided
    • 120g thin spaghetti
    • 4 spring onions, diced
    • 1/2 teaspoon sesame seeds
    • salt and pepper, to taste

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Place the lentils, tomatoes and artichokes (with the liquid from the tins), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
    2. Meanwhile, bring a large saucepan of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to saucepan and cover to keep warm.
    3. Heat remaining 2 tablespoons olive oil in a small frypan over medium heat and cook spring onions for about 3 minutes. Add 1/8 teaspoon cayenne and sesame seeds then cook until the seeds are lightly browned, about 2 minutes. Set aside.
    4. Add the lentil mixture to the saucepan of pasta and toss to distribute evenly. Add the spring onion mixture then toss lightly again. Season with salt and pepper to taste.
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    Reviews and Ratings
    Global Ratings:
    (30)

    Reviews in English (30)

    by
    13

    Tasty & fairly simple to make. I made a few modification because I was having more guests at dinner than I expected. Luckily I had extra artichokes, but I just added some ketchup and a tad more water to make up for more tomatoes. (I only did this to add ~ one serving. Not sure if it would work on a larger scale.) I also served over rice instead of pasta because of my gluten allergy. Everyone RAVED though. Tomatoes and lentils are a great combo, and artichokes add the perfect something extra!  -  09 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    12

    Mmmmmm! Tomatoes and lentils are such a delicious combination!! This is a very good recipe...I tweaked it a tiny bit to our taste: Try with sauteed garlic, minus the green onions and substitute finely minced sweet spanish onion. Add fresh chopped parsley (about 2 tbsp)and 1/2 tsp crushed chili peppers. Top with curls of romano cheese right before serving (use a vegetable peeler). Enjoy!  -  19 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    9

    I was a little unsure as to whether this recipe would have enough flavor but I was pleasantly surprised. It was very easy to throw together on a week night. I didn't have any sesame seeds and used a little chopped yellow onion in place of the green. It was a nice hearty easy meal.  -  03 Mar 2008  (Review from Allrecipes USA and Canada)

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