340gramsdry spaghetti(12 oz, gluten-free, if needed)
1/2yellow onion, chopped
2 1/2cupspasta sauce(650 ml)
chopped parsley, chopped basil, or vegan Parmesan for garnish(optional)
Prepare the Lentils
Pick through the dry lentils to make sure there isn't anything there that shouldn't be.
Add lentils to a small colander, sieve, or bowl and rinse.
Add lentils and water to a small pot and bring to a boil. Once boiling, lower heat to medium and simmer until lentils are cooked through. This should take about 15-20 minutes. When ready, drain any excess water and set lentils aside.
Prepare the Pasta
While lentils are cooking, prepare pasta using directions on package. Drain and set aside.
Prepare the Sauce
Heat oil in a large skillet over medium heat. Add onions and cook for about 2 minutes. Add the garlic and continue to cook for another 2 minutes, until the onions begins to brown.
Lower heat to medium and add pasta sauce to the skillet and stir. Add lentils to the sauce, stir again.
Add cooked pasta to the skillet and gently toss the pasta using tongs until all noodles are coated with the sauce. Remove from heat and serve.
Please read through all info and tips above before making this recipe.
This recipe will make 4-6 servings and will depend on how large or small you make each serving.
Canned cooked lentils can also be used. Measure out 1.5 cups and rinse to remove excess salt and skip the cooking, just add them straight to the sauce after rinsing.
Nutrition info is based on 1 of 4 servings of the recipe prepared as written, using gluten-free spaghetti, a no sugar added primavera sauce, and no garnishes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.