1cupdried lentils - (I used green lentils, but red will work too)
1cupwater
12ozwhole wheat pasta - uncooked
15ozdiced tomatoes - 1 can
15oztomato sauce - 1 can
2tbsptomato paste
2carrots - finely chopped
1onion - finely chopped
2stalkscelery - finely chopped
1tbspdried oregano
1 tbspdried basil
1tbspdried parsley
1tbspolive oil
6cloves of garlic - minced
Salt and pepper to taste
Instructions
Cook pasta according to package directions. Drain and set aside.
Heat oil in a large skillet over medium high heat. Add in the onions, celery, and carrots, and cook until slightly tender, about 5 minutes. Add in the garlic, and cook for another minute.
Now stir in the diced tomatoes, tomato sauce, tomato paste, oregano, basil, and parsley. Cook for about 3 minutes, or until the sauce starts to bubble.
Then stir in the water and lentils, and cook until the lentils become soft, about 20 minutes. Make sure to stir periodically .
Serve over warm pasta.
Nutrition
Serving: 1cup cooked pasta and about 3/4 cup of sauceCalories: 355kcal (18%)Carbohydrates: 64g (21%)Protein: 16g (32%)Fat: 4g (6%)Saturated Fat: 0gFiber: 15g (63%)Sugar: 4g (4%)