12 Servings
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1
1/2 cups dried lentils
1 hot chili pepper, crumbled
1/4 teaspoon freshly ground
black pepper
4 cups beef broth
1/4 teaspoon basil, crumbled
1/4 teaspoon
oregano, crumbled
16 ounces tomatoes, no-salt-added
6 ounces no-salt-added
tomato paste
1 tablespoon cider vinegar
24 ounces spaghetti
Rinse, soak and drain lentils according to package directions. Place oil in
large skillet, stockpot or Dutch oven over medium-high heat. Add onion and garlic
and sauté 5 minutes. Add lentils, red pepper, black pepper and broth. Reduce heat,
cover and simmer 30 minutes. Add remaining ingredients, except spaghetti. Simmer,
uncovered, about 1 hour, stirring occasionally. Cook spaghetti according to package
directions, omitting salt. Drain and combine with lentil sauce before serving.
Amount Per Serving
Calories 349 Calories from Fat 35
Percent Total Calories
From:
Fat 10% Protein 18% Carb. 72%
Nutrient Amount per Serving Value
Total Fat 4 g 6%
Saturated Fat 1 g 3%
Cholesterol 0 mg 0%
Sodium 281 mg 12%
Total Carbohydrate 63 g 21%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 16 g
Vitamin A 20% Vitamin C 46% Calcium 0% Iron 29%
