Best Curried Spaghetti Sauce With Lentils Recipes

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HEARTY RED LENTIL PASTA SAUCE



Hearty Red Lentil Pasta Sauce image

With a hefty dose of protein in every single serving, this hearty, flavorful sauce makes just about anything a meal. Perfect for making ahead and freezing, too!

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion (diced)
1 green bell pepper (seeded and diced)
2 medium carrots (peeled and diced (about 1 cup))
6 cloves garlic (minced)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 28-ounce can whole fire-roasted tomatoes (plain whole tomatoes will work fine too)
1 6-ounce can tomato paste
2 cups low-sodium vegetable broth
1/2 cup red wine (optional)
1 cup red lentils
1 tablespoon honey (or sub vegan-friendly granulated sugar if vegan)
1/2 cup minced fresh parsley

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
  • Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
  • Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
  • Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

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.

CURRIED SPAGHETTI SAUCE WITH LENTILS



Curried Spaghetti Sauce With Lentils image

This reminds me of the "not really a curry" I used to eat as a kid. We ate it over white rice with sliced bananas on top, believe it or not. I tried this version and my kids really loved it too, minus the bananas. This would work well in a crockpot as well.

Provided by Cookin-jo

Categories     Lentil

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 (28 ounce) cans diced tomatoes
1 cup red lentil, rinsed
1 lb ground beef
1 (6 ounce) can tomato paste
1 garlic clove, crushed
1/2 cup chopped green pepper (I leave that out)
1/2 cup chopped mushroom (leave that out too)
1 onion, diced
1 1/2 tablespoons curry powder
2 teaspoons cumin powder
1 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley (optional)
salt and pepper, to taste

Steps:

  • In a large deep skillet or pot brown ground beef, adding onion for the last few minutes. Drain off the fat and return to pot.
  • Add remaining ingredients and stir.
  • Bring to a boil, then cover and simmer for 1 1/2 to 2 hours.
  • Serve over spaghetti or rice.

Nutrition Facts : Calories 385.3, Fat 13, SaturatedFat 4.7, Cholesterol 51.4, Sodium 855.4, Carbohydrate 45.1, Fiber 9.6, Sugar 14.6, Protein 26.2

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