Best 3 Hearty Lentil Spaghetti Recipes

Prepare to embark on a culinary adventure with our hearty lentil spaghetti, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish combines the goodness of protein-rich lentils with the comforting embrace of spaghetti, creating a harmonious balance of flavors.

Unleash your inner chef with our three enticing variations: the classic lentil spaghetti, a timeless recipe that showcases the natural flavors of lentils and tomatoes; the creamy lentil spaghetti, a luscious rendition featuring a velvety sauce made with coconut milk and cashew; and the spicy lentil spaghetti, a fiery delight that brings the heat with a blend of aromatic spices.

Each variation promises a unique sensory experience, catering to diverse palates and preferences. Whether you crave the comforting simplicity of the classic, the creamy indulgence of the coconut-cashew sauce, or the vibrant heat of the spicy version, our hearty lentil spaghetti has something for everyone.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that celebrates the versatility and deliciousness of lentils and spaghetti!

Let's cook with our recipes!

SPAGHETTI WITH LENTILS, TOMATO AND FENNEL

Spaghetti With Lentils, Tomato and Fennel image

There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The hearty lentil topping is a bit like a Bolognese ragù, and the addition of fennel - seeds, bulb and chopped green fronds - gives it surprising brightness and zest. For even more flavor, add some of your stored-away Parmesan rinds to the sauce. (Carnivores can add a little chopped anchovy or Italian fennel sausage.)

Provided by David Tanis

Categories beans, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup small lentils, such as Castelluccio or Puy
A small piece of Parmesan rind (optional)
Kosher salt and black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, diced (about 1 cup)
2 small fennel bulbs, diced (about 2 cups), lacy green fronds finely chopped and reserved
1/2 teaspoon crushed fennel seeds
1/2 teaspoon red-pepper flakes
3 garlic cloves, minced
1/2 cup tomato passata or crushed canned tomato
1 pound spaghetti
Shavings of ricotta salata or pecorino cheese

Steps:

Rinse lentils. Put them in a saucepan and cover with water by 1 inch. Toss in Parmesan rind, if using. Add a good pinch of salt and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes. Drain lentils and reserve cooking water.
As lentils cook, put 3 tablespoons oil in a skillet over medium-high heat. When oil is wavy, add diced onion and fennel, and season with salt and pepper. Add fennel seeds and red-pepper flakes. Cook, stirring, until softened and slightly caramelized, about 10 minutes.
Add garlic, passata and 2 or 3 tablespoons finely chopped fennel fronds. Stir to combine and add drained lentils. Turn heat to medium and simmer for 10 minutes or so, until somewhat thickened. Taste and correct seasoning, then cook for 5 minutes more, so the flavors meld. Add lentil cooking water as necessary to keep everything saucy.
As sauce cooks, set a large pot of salted water to boil. Cook the spaghetti until al dente. Divide among individual bowls and ladle sauce over each serving. Top with shavings of ricotta salata and more chopped fennel fronds. Drizzle with a little extra-virgin olive oil, if desired.

HEARTY LENTIL SPAGHETTI

Hearty Lentil Spaghetti image

"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 can (14-1/2 ounces) Italian diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon white vinegar
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
12 ounces uncooked spaghetti
1/4 cup shredded Parmesan cheese

Steps:

In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.

HEARTY RED LENTIL PASTA SAUCE

Hearty Red Lentil Pasta Sauce image

With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion (diced)
1 green bell pepper (seeded and diced)
2 medium carrots (peeled and diced (about 1 cup))
6 cloves garlic (minced)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 28-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
1 6-ounce can tomato paste
2 cups low-sodium vegetable broth
1/2 cup red wine (optional)
1 cup red lentils
1 tablespoon honey (or sub vegan-friendly granulated sugar if vegan)
1/2 cup minced fresh parsley

Steps:

Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

Tips:

Use high-quality lentils: Lentils come in a variety of colors and sizes. For this recipe, use small brown or green lentils, as they hold their shape well during cooking.
Rinse the lentils thoroughly: Before cooking, rinse the lentils in cold water to remove any dirt or debris.
Use a flavorful broth: The broth you use will add a lot of flavor to the soup, so choose one that you enjoy. Vegetable broth or chicken broth are both good options.
Add vegetables: Vegetables add color, flavor, and nutrients to the soup. Feel free to add any vegetables you like, such as carrots, celery, onions, or spinach.
Season to taste: Don't be afraid to add seasonings to the soup to taste. Salt, pepper, garlic powder, and onion powder are all good options.
Serve with your favorite toppings: Once the soup is cooked, serve it with your favorite toppings, such as grated Parmesan cheese, chopped fresh parsley, or a dollop of sour cream.

Conclusion:

This hearty lentil spaghetti soup is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting soup, give this lentil spaghetti soup a try!