Spaghetti with lentils
4 servings
40 minutes
Spaghetti with lentils is an original dish inspired by traditional Italian cuisine, combining simplicity and rich flavor. It’s a great alternative to classic meat pastas, filled with the aroma of garlic, sweetness of carrots, and depth of marinara tomato sauce. Lentils add a pleasant texture and make it nutritious. The ease of preparation and accessible ingredients make spaghetti with lentils an ideal choice for a casual dinner. The dish surprises with a harmonious balance of flavors and pairs wonderfully with fresh basil or grated parmesan, highlighting its Mediterranean character. Cook with joy and enjoy every bite!
1
Prepare all the ingredients.
2
Chop the onion, carrot, and celery finely.
- Onion: 0.5 head
- Carrot: 0.5 piece
- Celery stalk: 0.5 piece
3
Cut the garlic into cloves.
- Garlic: 0.5 clove
4
Sauté the chopped vegetables in a large pot over medium-low heat for 7 minutes, until soft.
- Extra virgin olive oil: 3 tablespoons
- Onion: 0.5 head
- Carrot: 0.5 piece
- Celery stalk: 0.5 piece
5
Pour the lentils into another pot, add water, bring to a boil and cook until the lentils start to soften, about 20 minutes. Remove from heat.
- Brown lentils: 165 g
6
Wrap the spaghetti in a clean kitchen towel, folding the edges inward. Twist, roll, and bend the bundle to break the spaghetti into pieces of 2–4 cm.
7
In a large pot, bring salted water to a boil and cook the spaghetti until al dente. Before draining the water, scoop out about half a cup and set it aside.
- Spaghetti: 250 g
8
Drain the water from the lentils and transfer them to the pot with the vegetables.
- Brown lentils: 165 g
9
Add marinara sauce, bring to a boil, cover and cook for 10 minutes.
- Marinara sauce: 375 ml
10
Add pasta and reserved water from cooking the pasta. Keep the pasta with the sauce on low heat for about 3 minutes to combine the flavors. Season with salt and pepper to taste.
- Spaghetti: 250 g
- Salt: to taste
- Freshly ground black pepper: to taste
11
Serve immediately.