Red Lentil Spaghetti

Name: Red Lentil Spaghetti
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 tbsp olive oil; 1/2 yellow onion, chopped; 1 small clove garlic, crushed; 1 tsp Swiss vegetable bouillon powder; 1/4 cup red split lentils; 1 can (400g/14 oz) chopped tomatoes; 1/4 tsp dried mixed herbs/ dried Italian herbs; 1 dried bay leaf; 1/2 tbsp concentrated tomato paste/ purée; 1 pinch salt and black pepper; 75 grams dry wholewheat spaghetti

Celeste @celeste_xtina_C00K5

Essex

This meal was designed as a healthy meal providing protein and carbs for a healthy appetite. It's possible you can make this serve two people who are maybe a little less hungry/ calorie needy :-)

Celeste @celeste_xtina_C00K5

Essex

This meal was designed as a healthy meal providing protein and carbs for a healthy appetite. It's possible you can make this serve two people who are maybe a little less hungry/ calorie needy :-)

Saved

Ingredients

1 serving

1/2 tbspolive oil
1/2yellow onion, chopped
1 smallclove garlic, crushed
1 tspSwiss vegetable bouillon powder
1/4 cupred split lentils
1 can(400g/14 oz) chopped tomatoes
1/4 tspdried mixed herbs/ dried Italian herbs
1dried bay leaf
1/2 tbspconcentrated tomato paste/ purée
1 pinchsalt and black pepper
75 gramsdry wholewheat spaghetti

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Steps

1

Heat the oil in a medium skillet on medium heat
2

Add the onion and soften
3

Add garlic and bouillon powder and stir for a minute
4

Add the lentils and tomatoes along with a canful of water (use the empty tomato can)
5

Put in the herbs, bay leaf and tomato paste
6

Bring up to the boil, then turn heat down and simmer for 25-30 minutes, until reduced and thickened
7

Meanwhile boil water with salt and cook the spaghetti for 10 minutes
8

Season the sauce with salt and pepper to taste (I like plenty of black pepper)
9

Either drain the spaghetti and add into the skillet, or use a pasta scoop to take it straight out of the water and into the skillet
10

Get the spaghetti mixed in well with the sauce, then serve.