Spaghetti and lentils

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 454.5
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 920.9 mg
  • Total Carbs: 80.5 g
  • Dietary Fiber: 19.3 g
  • Protein: 18.1 g

View full nutritional breakdown of Spaghetti and lentils calories by ingredient
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a thick and hearty vegetarian dish - perfect for a cool night a thick and hearty vegetarian dish - perfect for a cool night
Number of Servings: 4


    3/4 cup lentils
    5 cups water

    3-5 garlic cloves, diced
    about a cup of diced mushrooms (113 grams)
    about 1 large (235 grams) of diced onion
    1 or 2 diced carrots (87 grams)
    1 can of diced tomato
    1 tbls of olive oil
    1-2 teaspooms salt ( I usually just use 1)
    1/4 teaspoon crushed dry pepper flakes

    your choice of italian seasoning - basil, oregano (I LOVE lots of oregano woth the lentils) parsley, ground dried mushrooms, etc

    frozen spinach - 6 oz
    1/2 pound whole wheat spaghetti (or other thin pasta)
    20 grams of parmesan


boil lentils in water for 20 minutes.(med/high heat). Add rest of ingredients except pasta and parmesan ( I like to sauteed the carrots, mushrooms and onions in a seperate pan first), cook for another 10 minutes or so. Then add pasta, broken into little 1-2 inch sized pieces, and cook until pasta is done (refer to package). dish should be thick like a stew, and not thin like a soup. I like to add frozen spinach at this point, to add green color. add parmesan now, or on top as serving. additional olive oil may also be yummy, if you want or need the oil/ calories. (I used truffle oil a few times- YUM!!!

Serving Size: 4 hearty servings

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