Description
Spaghetti pasta tossed with lentils and a tomato based sauce
Ingredients
Scale
- 1 cup (240 mL) brown lentils, rinsed and picked through
- 2 15oz cans (900 mL) diced tomatoes
- 1 15 oz can (450 mL) tomato sauce
- 1 onion, diced
- 2 garlic cloves, diced
- 1 T dried oregano
- 1 t dried basil
- 2 t salt
- 1/2 cup (120 mL) red wine
- 15 oz (475 mL) water or broth
- 1 T olive oil
- 8 oz pasta
Instructions
- In a large stock pot, saute diced onion with olive oil.
- Add the minced garlic cloves about 5 minutes into the cooking process. Cook 2 minutes.
- Add all canned tomato products, spices, salt, water, and red wine to the pot. Bring to a simmer.
- Add the lentils and cook 30 minutes, until cooked through, adding some water if necessary.
- Cook pasta as directed on packaging.
- When noodles are al dente, toss with pasta sauce and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins