Lentil Spaghetti Sauce
This lentil spaghetti sauce cuts the saturated fat of a traditional meat sauce by replacing half the ground beef with protein-rich lentils. Simmered with onion and seasoned tomato sauce and served over pasta, it's a hearty, budget-stretching dinner.
You Will Need
- Pot
- Skillet
- Large pot (for pasta)
- Strainer
Ingredients
- 1/2 cup dried lentils
- 1/2 lb ground beef
- 1/2 medium yellow onion, finely diced
- 24 oz jar of seasoned (Italian) tomato sauce
- Pepper, to taste
- 1 lb box of pasta
Instructions
- Step 1Rinse the lentils and check for any small stones. In a pot, combine the lentils and about 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and cook until soft, about 15–30 minutes.
- Step 2In a skillet, brown the ground beef over medium-high heat until fully cooked, about 5 to 8 minutes.
- Step 3Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
- Step 4Add the tomato sauce, lentils, a little water, and salt and pepper to the pot. Stir to combine and bring to a boil. Reduce the heat and cook for 10 minutes.
- Step 5In a very large pot, bring water to a boil. Add the pasta and cook for 10–12 minutes, or follow the directions on the box. Drain the pasta in a strainer.
- Step 6Serve the sauce over the pasta. Store extra sauce in a container in the fridge for up to 3 days.
Tips & Substitutions
Cooking tip: Make your own seasoned tomato sauce by adding 2 teaspoons of Italian seasoning to one big can of tomato sauce. Nutrition fact: To cut down on saturated fat from ground beef, reduce the meat by half and add lentils. Substitutions: Any pasta will work. Veggie noodles provide a low-carb alternative to traditional pasta.
Printable Recipe Card
