Garlic Lentil Spaghetti
A hearty, budget-friendly garlic lentil spaghetti that combines tender lentils and flavorful garlic with perfectly cooked spaghetti for a simple yet satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
430
Calories
Macros · per serving
18g protein
84g carbs
7g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 200 g dried lentils
- 800 ml water
- 4 clove garlic
- 1 onion
- 400 g canned diced tomatoes
- 2 tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
- 1 stock cube
Instructions
- 1
Bring a large pot of water to a boil and add the spaghetti. Cook for 8-10 minutes until al dente, then drain and set aside.
- 2
Meanwhile, rinse the lentils and add them to a medium pot with 800 ml of water and a stock cube. Bring to a boil, then reduce the heat and simmer for 15 minutes until tender. Drain if necessary.
- 3
While the lentils are cooking, finely chop the onion and mince the garlic.
- 4
In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 3-5 minutes.
- 5
Add the canned diced tomatoes, dried oregano, dried basil, salt, and black pepper to the pan. Stir well and let simmer for 5 minutes.
- 6
Add the cooked lentils to the tomato mixture and stir to combine. Adjust seasoning if necessary.
- 7
Toss the cooked spaghetti with the lentil and tomato sauce until well coated.
- 8
Serve the garlic lentil spaghetti hot and enjoy.
Cook it this week.
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