Spaghetti with Lentil Vegetable Sauce

VeggieYogi ♦ March 30, 2013 ♦ Leave a comment

You won’t miss the meat in this spaghetti! This recipe is so easy to make AND it is hearty and delicious!

I was looking for something easy to make last weekend and spaghetti was something I kind of gave up when I stopped eating meat. A thin little tomato sauce with spaghetti just doesn’t cut it. But then it occurred to me that lentils might be an excellent way to create a more hearty sauce–and so it was!! 🙂

We had a little trauma at our house last week. Our kitten Alex ate a couple of foam ear plugs. Uuugh! We have to keep everything away from our little kittens or they get into it. Anyway after a traumatic couple of days with Alex at the animal hospital under observation we were able to bring him home. And boy was he happy to be home! 🙂

But back to the spaghetti!

Here’s what you’ll need:
1 pkg whole wheat spaghetti
2 26 oz jars low sodium pasta sauce
3/4 cup dried lentils
1 diced red bell pepper
1 diced yellow bell pepper
1 pkg of mushrooms diced
Handful of diced carrots
Oregano to taste
Red pepper flakes to taste
Fresh chopped basil to taste

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Pre-cook lentils according to package directions and set aside. Chop carrots, bell peppers, mushrooms and put them in a large pot with the sauce. Add oregano and red pepper flakes to taste–cook on medium until veggies are cooked.

Boil the pasta in a separate pot. You’ll know it’s ready when you throw a piece against the wall and it sticks! Or you can taste it. 🙂 Drain and rinse the pasta.

Once the veggies have cooked down, add the lentils and fresh basil. Mix together until lentils are heated through.

Serve sauce over the spaghetti and top with parmesan cheese if you wish. It is also excellent without it.