Lentil and olive spaghetti
Lentil and olive spaghetti combines earthy lentils with briny olives and fresh spearmint, creating a hearty, nutritious dish. This flavorful variation on traditional spaghetti is perfect for any weeknight meal.
Cook time 15 min
Prep time 15 min
Ingredients:
1/4 cup olive oil2 onions
1 tbsp tomato puree
2 cans canned tomatoes
1 can canned lentils
2 tbsp vinegar
1/2 cup olives
1/3 cup spearmint
12 oz pasta
5 cups arugula
1/3 cup grated parmesan cheese
Lentil and olive spaghetti is a hearty and flavorful dish that combines the earthiness of lentils with the briny taste of olives and the freshness of spearmint. This recipe not only offers a unique twist on traditional spaghetti but also packs a punch of nutrition, making it a perfect meal for any day of the week.
Instructions:
- In a large pot, bring water to a boil. Add a pinch of salt.
- Once boiling, add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the finely chopped onions and sauté until they become translucent and soft, about 5-7 minutes.
- Stir in the tomato puree and cook for another 1-2 minutes, allowing the flavors to blend.
- Pour in the canned tomatoes with their juice. Use a spoon to break down any large chunks.
- Add the drained and rinsed lentils to the skillet.
- Simmer the mixture on medium-low heat for 10-15 minutes, allowing the sauce to thicken slightly.
- Stir in the vinegar and add the sliced olives.
- Mix well and let it simmer for another 2-3 minutes.
- Add the finely chopped spearmint for freshness and a hint of flavor.
- Add the cooked pasta to the skillet, tossing well to coat the pasta with the sauce evenly.
- If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
- Remove the skillet from heat and gently fold in the arugula, allowing it to wilt slightly from the residual heat of the pasta and sauce.
- Divide the pasta into serving bowls or plates.
- Sprinkle each serving with grated parmesan cheese.
- Serve hot, and enjoy your delicious Lentil and Olive Spaghetti!
With this delicious lentil and olive spaghetti recipe, you get a wholesome and satisfying meal that's both easy to make and loaded with nutritious ingredients. Whether you're cooking for yourself or for family and friends, this dish is sure to impress. Enjoy your culinary creation with a sprinkle of grated parmesan cheese and a side of fresh arugula.
Lentil and olive spaghetti FAQ:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to avoid drying out.
Yes, you can use dry lentils. Cook them separately according to package instructions and adjust the cooking time in the recipe to allow them to soften before adding to the sauce.
A large skillet or saucepan is recommended for this recipe. A 12-inch skillet should be sufficient to combine the sauce and pasta without overflowing.
Pasta is considered al dente when it is cooked through but still has a slight firmness when bitten. Check the package instructions for timing, and taste a piece a minute or two before the suggested cooking time.
Yes, to make this dish vegan, simply omit the parmesan cheese or substitute it with a vegan cheese alternative.
Cooking Tips:
- Ensure that you drain and rinse the canned lentils well to remove any excess sodium and to improve their texture.
- Feel free to adjust the amount of olives and spearmint according to your taste preferences.
- Reserve a cup of pasta water before draining, as you may want to add it to the sauce to achieve your desired consistency.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes or a splash of red wine to the sauce while it's simmering.
- If you're looking to make this recipe vegan, simply omit the parmesan cheese or replace it with a vegan cheese alternative.
Nutrition Facts
4 ServingsCalories 560kcal
Protein 24g
Carbohydrates 100g
Fiber 16g
Sugar 15g
Fat 22g
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