Lentil and olive spaghetti
Whip up a delightful and hearty meal with this Lentil and Olive Spaghetti recipe. Featuring savory canned tomatoes, flavorful lentils, aromatic spearmint, and the bold taste of olives, all tossed in al dente pasta and olive oil. Finished with fresh arugula and a sprinkle of grated parmesan, it’s a nutritious and delicious dish perfect for any occasion. Ready in under an hour!
- 23 Mar 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 100g | 29% |
| Fiber 16g | 44% |
| Sugar 15g | 15% |
| Fat | |
| Fat 22g | 26% |
| Saturated 4.19g | 14% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 70mg | 13% |
| Vitamin B1 2.13mg | 177% |
| Vitamin B2 0.59mg | 46% |
| Vitamin B3 9mg | 55% |
| Vitamin B6 0.65mg | 38% |
| Vitamin B9 440ug | 110% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 36mg | 42% |
| Vitamin E 2.09mg | 14% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.73mg | 82% |
| Iron, Fe 10mg | 89% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 1250mg | 37% |
| Selenium, Se 60ug | 110% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 3.35mg | 30% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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