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Spaghetti with Lentil Tomato Sauce (p. 166)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
2 cup | brown lentils |
1 | bay leaf |
1 teaspoon | dried thyme |
1 teaspoon | dried basil |
4 cups | tomato sauce |
2 | onions , finelty chopped |
2 stalks | celery, finely chopped |
2 teaspoons | black pepper |
1/2 teaspoon | red pepper flakes |
2 teaspoon | dried oregano |
2 teaspoon | salt |
16 ounces | thin spaghetti |
Directions
Bring the lentils, thyme, basil, bay leaf, and 2 cups of water to boil in a medium saucepan over high heat. Reduce the heat to medium and cook until the lentils are al dente, about 12 to 15 minutes. Drain the lentils.
Saute onion and celery. Combine the lentils, tomato sauce, onion, pepper, pepper flakes, oregano, and salt in a saucepan. Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
Cook the spaghetti. Pour the sauce over the spaghetti. Garnish with parsley, if desired.
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