Best 3 Vegetarian Lentil Spaghetti Recipes

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In this culinary adventure, we present a symphony of flavors with our Vegetarian Lentil Spaghetti recipes. This delectable dish tantalizes the taste buds with its hearty lentils, vibrant vegetables, and a symphony of aromatic spices. Dive into a world of culinary artistry as we unveil two extraordinary variations: the classic Lentil Spaghetti with its earthy essence and the innovative Lentil Spaghetti with a zesty Tomato Sauce, both promising an unforgettable gastronomic journey.

The classic Lentil Spaghetti embodies simplicity and authenticity. Lentils, the humble heroes of this dish, simmer in a flavorful broth infused with garlic, cumin, and a touch of heat from red pepper flakes. Their mild flavor and tender texture create a comforting base for the vibrant medley of vegetables. Colorful bell peppers, crisp carrots, and juicy tomatoes add a symphony of colors and textures, transforming each bite into a delightful experience.

Our Lentil Spaghetti with Tomato Sauce takes a bolder approach, introducing a vibrant and tangy element to the dish. A homemade tomato sauce, bursting with the sweetness of ripe tomatoes, forms the foundation of this recipe. Aromatic herbs like basil and oregano dance together in this rich sauce, creating a harmonious balance of flavors. Lentils and vegetables, united in this flavorful symphony, soak up the delectable sauce, resulting in a dish that is both hearty and invigorating.

Whether you prefer the classic charm of the Lentil Spaghetti or the zesty allure of the Lentil Spaghetti with Tomato Sauce, both recipes promise a satisfying and nutritious meal. Embrace the versatility of lentils as they transform into a culinary masterpiece, showcasing their ability to elevate simple ingredients into an extraordinary dish. Bon appétit!

Here are our top 3 tried and tested recipes!

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

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 SPAGHETTI WITH LENTILS & MARINARA



Hearty Spaghetti with Lentils & Marinara image

This wholesome dinner features hearty lentils, marinara sauce and spaghetti. This vegetarian dinner is easy to make, affordable and delicious! Recipe yields 4 servings.

Provided by Cookie and Kate

Categories     Entree

Time 35m

Number Of Ingredients 8

1/2 cup dry lentils (French green lentils or regular brown lentils), or 1 1/2 cups cooked lentils (leftover or from a can, rinsed and drained)
1 bay leaf
1 large garlic clove, peeled but left whole
1/4 teaspoon salt
2 cups vegetable broth or water
2 cups marinara sauce
8 ounces whole-grain pasta (or 12 ounces, if you like your pasta less saucy than mine)
Optional garnishes: grated Parmesan or vegan Parmesan and/or chopped fresh basil

Steps:

  • To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
  • Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
  • Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
  • Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

Nutrition Facts : Calories 355 calories, Sugar 8.5 g, Sodium 861.2 mg, Fat 3.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66 g, Fiber 10 g, Protein 13.8 g, Cholesterol 2.6 mg

SPICY RED PASTA WITH LENTILS



Spicy Red Pasta with Lentils image

Simple, 30-minute spicy red pasta sauce with red lentils for added protein and fiber. Serve over gluten-free pasta for a delicious and hearty plant-based meal!

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 16

1/2 cup dry red lentils ((rinsed in cool water for 1 minute))
2 cups water
1 pinch sea salt
1 Tbsp olive oil
3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
1/4 cup carrots ((very finely diced))
1/4 cup diced tomatoes ((optional))
1 15-ounce can tomato sauce*
2 Tbsp tomato paste
1 pinch sea salt ((plus more to taste))
1/2 tsp red chili flakes ((divided))
1 Tbsp dried or fresh oregano
1 Tbsp dried or fresh basil
1-2 Tbsp sweetener of choice ((such as organic cane sugar or coconut sugar))
1 Tbsp vegan parmesan cheese
8 ounces gluten-free pasta

Steps:

  • Add lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat slightly to achieve a mild simmer (not boil).
  • Cook lentils to preferred doneness - 15 minutes for a slight bite, 20-22 minutes for more tender lentils. For this dish, I prefer 'al dente' so they don't become mushy.
  • When lentils are finished cooking, drain off any excess cooking liquid, season with a pinch of salt, and set aside.
  • While lentils are cooking, heat a large, rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic, carrots and tomato (optional). Sauté for 3 minutes, stirring frequently.
  • To prevent splattering, remove skillet from heat and add tomato sauce, tomato paste, pinch sea salt, chili flake, oregano, basil, sweetener, and vegan parmesan cheese (optional), and stir to combine.
  • Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking for 10-15 minutes, stirring occasionally.
  • If serving with pasta, cook according to package instructions at this time. Then drain and set aside.
  • Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
  • Add the cooked, drained lentils to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
  • Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
  • Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I've found gluten free pasta doesn't keep well, so cook fresh for each batch.

Nutrition Facts : ServingSize 1 serving, Calories 778 kcal, Carbohydrate 138.6 g, Protein 33.3 g, Fat 11.3 g, SaturatedFat 2.2 g, Sodium 1100 mg, Fiber 30.9 g, Sugar 20.8 g

Tips:

  • Prep Work: Before starting, sort and rinse the lentils, chop the vegetables, and gather the necessary ingredients.
  • Lentils: Use high-quality lentils for the best texture and flavor.
  • Veggies & Seasonings: Feel free to play around with different veggies, herbs, and spices to customize the flavor to your liking.
  • Liquid: The combination of vegetable broth and tomato sauce provides a flavorful cooking medium. You can adjust the ratio to suit your taste.
  • Cook Time: Lentils cook relatively quickly, so keep an eye on them to prevent overcooking.
  • Spaghetti: Cook the spaghetti according to the package instructions while the lentils simmer.
  • Serve Hot: Enjoy the lentil spaghetti while it's hot, topped with fresh herbs and grated cheese (optional).

Conclusion:

This vegetarian lentil spaghetti is a delicious, healthy, and easy-to-make dish that's perfect for busy weeknights or casual gatherings. It's packed with plant-based protein, fiber, and essential nutrients from the lentils and vegetables. The combination of lentils, vegetables, and flavorful sauce creates a satisfying and comforting meal. With its simple ingredients and adaptable flavors, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, follow the steps, and enjoy a delightful vegetarian spaghetti experience!

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