Lentil Spaghetti

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I have a bit of a love/hate relationship with the weekends.  Since I work part-time online and stay home with my two kids, the weekends aren’t so much a “break” for me.  Instead it’s more time with my kids and my kindergartener seems to think we need to have full social calendars every weekend.  He tends to get a little bored on the weekends when we stay home.  It needs to be warmer out so he will enjoy playing outside more and we can get his bike back out.

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Another meatless meal.  My kids love this.  My son was a little skeptical when I first gave it to him as the lentils were little foreign circles in his pasta.  He quickly changed his mind as they don’t really have much flavor and just add protein and a little texture to this pasta dish.

I used marinara sauce, feel free to use another red-sauce.  I like using the petite diced tomatoes because they are small and my kids don’t notice them.  Parenting win.

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Lentil Spaghetti

1/2 cup dried lentils
1 jar marinara sauce
1 (15 oz) can petite diced tomatoes
Noodles (we like angel hair as they cook in 3-4 minutes)

1. Measure out lentils.  Rinse and place in a medium pot.  Add water (several cups, this is not an exact science, it’s like cooking noodles).  Bring to a boil.  Cover and reduce heat to simmer and allow to cook 15-20 minutes (follow your package instructions).
2. Drain excess water from pot.  Return lentils back to your pot.  Add marinara and petite diced tomatoes.  Heat until warm.  Serve over cooked noodles of your choice.

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