PASTA WITH LENTIL SAUCE AND FETA (VEGETARIAN)

Pasta With Lentil Sauce and Feta (Vegetarian) image

My friend Chris brought this over for dinner when I had my second baby. We all loved it. She also added some fresh green beans, which were not part of the original recipe. From ABC's Delicious Magazine, 2004.

Provided by Gingernut

Categories Lentil

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1 tablespoon tomato paste
1 (800 g) can diced tomatoes
1/2 cup water
1 (410 g) can brown lentils
300 g spaghetti
100 g feta, crumbled
300 -400 g fresh green beans (optional)

Steps:

Saute onion, carrot and celery in oil over low heat until softened (about 5 minutes).
Add remaining ingredients, except lentils, beans, and pasta. Bring to a boil and season with salt and pepper. Turn the heat to low and let simmer for 10 minutes.
Add the lentils and beans and cook for an additional 5 minutes.
Meanwhile, cook the pasta as directed. Drain and divide pasta between bowls, top with sauce and sprinkle with feta.

Nutrition Facts : Calories 886.8, Fat 15.1, SaturatedFat 5.2, Cholesterol 22.2, Sodium 785.3, Carbohydrate 145.6, Fiber 38.2, Sugar 14.8, Protein 43.7