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Credit: Yunhee Kim

Recipe Summary

prep:
15 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the onion is just tender, about 5 minutes. Remove from heat. Stir in the tomato paste.

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  • Stir in 3 cups water and the lentils. Bring to a boil. Reduce heat and gently simmer, covered, for 35 minutes or until lentils are nearly tender. Stir in the tomatoes, 1 cup water, the salt and pepper. Simmer, covered, for 10 minutes more.

  • Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti to the boiling water and cook according to package directions; drain and return to pot.

  • Add the sauce to the pot with the pasta. Stir to combine. Serve topped with Parmesan and basil.

Nutrition Facts

477 calories; fat 4g; cholesterol 1mg; saturated fat 1g; carbohydrates 91g; mono fat 2g; insoluble fiber 9g; sugars 12g; protein 20g; vitamin a 4371IU; vitamin c 23.6mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 161.1mcg; sodium 864mg; potassium 369mg; calcium 42mg; iron 5.6mg.
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