Lentils with Spaghetti
Lentils with spaghetti is a delicious one pan recipe, making the perfect healthy bowl of comfort, especially when topped with fresh parsley and parmesan cheese.
6
25 minutes
40 minutes +
Stove top cooking
Ingredients
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450g dried Puy lentils or green lentils- or canned, drained
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1 red onion- roughly chopped
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2-4 cloves of garlic- roughly chopped
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Handful button mushrooms- washed, roughly chopped
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Handful baby celery stalks & leaves- washed, stalks & leaves roughly chopped. Leaves reserved.
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2 tbsp extra virgin olive oil
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2 stock cubes- commercial, chicken or vegetable
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1 bay leaf
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Cold water
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Dried spaghetti- broken into pieces
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Garnish
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Celery leaves or fresh parsley- roughly chopped
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Plenty of parmesan cheese- fresh or dried
Instructions
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Prepare lentils:
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01 If using dried lentils, wash in plenty of cold water. Drain (using a sieve). If using canned, drain using a sieve.
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Assemble all to cook:
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02 In a large sauté pan, heat oil, add onion and soften. Add garlic and remaining vegetable ingredients. Mix well together. Add washed lentils.
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Add liquid:
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03 Now add stock cubes and enough boiled water to cover all ingredients. Bring to a low simmer and cook until lentils are soft. Add bay leaf. Season well with plenty of freshly ground black pepper and a pinch of sea salt.
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Add spaghetti:
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04 Now add the spaghetti broken by hand into medium sized pieces. Simmer gently in the mixture until soft.
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Serve:
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05 Take to the table hot either in the pan or individually serve in attractive bowls with plenty of fresh parmesan grated on top.
Notes
If using precooked tinned lentils except a much shorter cooking time. If you cannot find baby celery stalks, use large a couple of celery stalks and slice thinly. If you prefer to use a real quality stock rather than cubes, please do.
