Chunky Tomato Lentil Pasta
 
Prep time
Cook time
Total time
 
This incredible dish is chunky, hearty, and oh so filling.
Author:
Recipe type: Entre
Serves: 4 servings
Ingredients
  • 1 cup cooked green lentils (no salt)
  • 1 and ½ cup canned diced tomatoes
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • ¼ onion, sliced
  • 5-6 mushrooms, rinsed and sliced
  • 4 oz whole wheat spaghetti
  • optional: ¼ cup feta cheese or shredded parmesan
  • 5-6 basil leaves
Instructions
  1. Cool lentils, according to the instructions for your lentils. Set aside.
  2. Bring a pot of water to a boil.
  3. In a large skillet, heat olive oil over medium heat. Once oil is hot, sautee minced garlic and onion.
  4. Once garlic is crispy, add mushrooms.
  5. Once pot of water begins to boil, add spaghetti. Stir occasionally to prevent sticking.
  6. Pour canned tomatoes into skillet. Add garlic powder and salt. Stir occasionally, until begins to bubble.
  7. Once pasta is cooked, strain and pour into skillet. Stir to combine.
  8. Thinly slice basil and stir into pasta. If desired, also add feta cheese.
  9. Serve hot with extra basil and feta cheese.
Notes
* Nutrition facts include feta cheese.
Nutrition Information
Serving size: 1 serving Calories: 268 Fat: 10g Carbohydrates: 39.7g Sugar: 2.9g Sodium: 542mg Fiber: 8.1g Protein: 11g Cholesterol: 8.3mg
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/chunky-tomato-lentil-pasta/