Spaghetti with lentil & tomato sauce
Spaghetti with lentil & tomato sauce
613kcal Per person
24g Protein
91g Carbs
17g Fat
19g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 2 carrots
- 1 stalk celery
- ½ red onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon tomato paste (20 g)
- 7 ounces diced tomatoes (196 g)
- ¼ cup water (59 ml)
- 2 teaspoons Italian seasoning (4 g)
- 1 tablespoon soy sauce (15 ml)
- 4 ounces lentils, canned (112 g)
Preparing this recipe
- Cook the spaghetti according to the package instructions.
- Dice the carrot and celery. Finely chop the onion and crush the garlic clove.
- Heat the oil in a saucepan and add the carrot and celery cubes. Sauté for 5 minutes until the vegetables soften. Add the onion, garlic and tomato paste and cook for 2 more minutes. Stir in the diced tomatoes, water, Italian seasoning and soy sauce and simmer for 10 minutes until the sauce thickens slightly. Lastly, stir in the lentils and heat for another 3 minutes.
- Serve the spaghetti topped with the sauce in a deep dish.
Tip van FitChef
Garnish the spaghetti with some fresh basil leaves.
