lentil spaghetti with zucchini
My friend Sharlene gave me this recipe about 30 years ago when we were all trying to eat meatless at lease once a week. With the lentils and zucchini you barely notice that the meat is missing. Still a favorite at our house.
prep time
cook time
1 Hr 15 Min
method
---
yield
8 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 cup onion, chopped
- 2 cups fresh mushrooms, sliced
- 1 medium zucchini, diced or shredded
- 3 cloves garlic, minced
- 1 cup dry lentils
- 3 cups water
- 16 ounces tomato sauce
- 6 ounces tomato paste, italian
- 1 1/2 teaspoons sugar
- 1 - bay leaf
- 1 teaspoon oregano, dried
- 1/2 teaspoon fennel seeds
- 1 teaspoon parsley flakes
- 1/2 teaspoon red pepper flakes
- - kosher salt and freshly ground black pepper to taste
- 1/2 cup water
- 1/4 cup parmigiano-reggiano, grated, for topping
How To Make lentil spaghetti with zucchini
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Step 1In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
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Step 2Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
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Step 3Stir in tomato sauce, tomato paste, sugar, and seasonings and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
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Step 4Serve over pasta of your choice. Sprinkle with cheese.
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Discover More
Culture:
Italian
Diet:
Vegetarian
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