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Easy Lentil Spaghetti

Easy Lentil Spaghetti

Prep: 5 min
Cook: 25 min
Total: 30 min
Servings: 2

This recipe for lentil spaghetti is quick to make and simple to do with easy-to-find ingredients. A great way to get a few more vegetables in with your pasta!

Author COOP UK
by COOP UK
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: Pasta (2 Servings)
Needed Kitchenware: Large cooking pan with cover, cooking pot
  • 1 tbsp olive oil
  • 1 red onion, small
  • 1 celery stalk
  • 1 medium carrot
  • 1 garlic clove, crushed
  • 400g chopped tomatoes, canned or fresh
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 200ml vegetable stock, heated if possible
  • 50g red lentils
  • 150g spaghetti
  • (Optional) 1 tbsp fresh basil, chopped
  • (Optional) ground black pepper, to taste
Recipe Directions

Directions

  • Finely chop the onion, celery, and carrot.
  • Heat the cooking pan to medium-low heat and add the onion, celery, and carrot. Stir and cook for about 10 minutes.
  • Stir in the garlic, chopped tomatoes, tomato purée, bay leaf, vegetable stock, and red lentils.
  • Make sure it comes to a simmer, and then cover for 15 minutes, stirring occasionally. Lower the heat if needed to keep from boiling.
  • Meanwhile, cook the spaghetti according to the instructions on the package. When done, drain the pasta. Reserve 3 tbsp of the cooking water.
  • Remove the bay leaf from your sauce. Add the 3 tbsp of the cooking water and the pasta into the cooking pan with the sauce. Turn off the heat and plate to serve.
  • (Optional) Top each serving with freshly ground black pepper and the fresh basil. Enjoy!
Notes

You can certainly use dried basil for the topping instead of the fresh. In that case, use only 1 teaspoon.

In this recipe, we used the Co-op brand for the olive oil, chopped tomatoes, and spaghetti products.

Recipe nutrition

Nutritional Information

Yield: Spaghetti in Lentil Sauce
Servings: 2
Information per serving:
Energy: 652 kcal
Carbohydrate: 116.9 g
Protein: 24.5 g
Fiber: 10 g
Sugar: 14.2 g
Fat: 9.6 g
Monounsaturated Fat: 5.3 g
Polyunsatured Fat: 1.7 g
Omega-3: 0.2 g
Omega-6: 1.5 g
Saturated Fat: 1.4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 9.4 mg 2% DV
Folate: 90.1 µg 23% DV
A: 5184.1 IU 222% DV
B1: 0.3 mg 25% DV
B2: 0.1 mg 13% DV
B3: 2.7 mg 19% DV
B5: 0.8 mg 16% DV
B6: 0.4 mg 32% DV
B12: 0 mg 0% DV
C: 6.7 mg 9% DV
D: 0 IU 0% DV
E: 1.6 mg 11% DV
K: 15.3 µg 17% DV
Calcium: 72.9 mg 7% DV
Copper: 0.7 mg 79% DV
Iron: 4.1 mg 23% DV
Magnesium: 86 mg 27% DV
Manganese: 1.7 mg 93% DV
Phosphorus: 315.7 mg 45% DV
Potassium: 560.6 mg 14% DV
Selenium: 70 µg 127% DV
Sodium: 369.7 mg 25% DV
Zinc: 2.7 mg 34% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Lentil Spaghetti

Pasta for Dinner or Lunch in 30 Minutes

This recipe for lentil spaghetti is quick to make and simple to do with easy-to-find ingredients. A great way to get a few more vegetables in with your pasta!

You can certainly use dried basil for the topping instead of the fresh. In that case, use only 1 teaspoon.

In this recipe, we used the Co-op brand for the olive oil, chopped tomatoes, and spaghetti products.

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