Greek Lentil Pasta
This vegetarian main dish, made with brown lentils and vegetables, has 13 grams of heart-healthy fiber per serving.
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Greek Lentil Pasta
Directions
- In a large heavy bottomed pot or Dutch oven (nonstick is best), cook carrots, onion, and garlic in 1/4 cup hot olive oil over medium heat until tender. Add lentils and 5 cups water. Bring to boiling. Reduce heat and simmer, covered, 30 to 35 minutes or until lentils are tender, adding additional water if needed.
- Add undrained tomatoes, tomato sauce, thyme, salt, and pepper. return to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until desired consistency.
- Meanwhile, cook pasta according to package directions; toss cooked pasta with a small amount of olive oil. Top pasta with sauce to serve.
From the Test Kitchen
Make-Ahead Directions:
Freeze sauce in 3 cup portions. Thaw overnight in refrigerator (mixture will not be completely thawed). Transfer to a medium saucepan. Add 1/4 cup water. Cook, covered, over medium-low heat for 20 minutes or until heated through, breaking up mixture with a spoon after 10 minutes of cooking.
Nutrition Facts (Greek Lentil Pasta)
- Per serving:
- 393 kcal ,
- 9 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 0 mg chol. ,
- 155 mg sodium ,
- 63 g carb. ,
- 13 g fiber ,
- 6 g sugar ,
- 15 g pro.