This lentil spaghetti has become a family favourite in my home and is one of our most requested dinners. The magic lies in how red lentils break down quickly during cooking, creating a naturally thick, protein-rich sauce without any fancy ingredients or techniques.
Why It Works on a Budget
At roughly $1.75 per serving (including the garlic bread), this meal delivers restaurant-quality flavour while keeping costs down. The simple substitution of lentils for traditional ground meat cuts the cost dramatically without sacrificing satisfaction. In fact, my kids actually prefer this sauce now, and I love that it’s both healthier and more economical than meat-based alternatives.
Nutritional Powerhouse
This isn’t just budget-friendly—it’s incredibly nutritious, too. Red lentils pack an impressive nutritional punch:
- High in plant protein (about 18g per serving)
- Excellent source of dietary fiber (12g per serving)
- Rich in iron, folate, and B vitamins
- Contains complex carbohydrates that provide sustained energy
The combination of lentils with tomatoes creates a complete meal that’s satisfying without being heavy. The garlic bread adds that perfect comfort food touch without breaking the bank.
Make-Ahead & Storage Tips
One of the best things about this recipe is how well it keeps. The sauce actually tastes even better the next day, making it perfect for meal prep. You can double the batch and freeze portions for busy weeknights—just defrost, cook fresh pasta, and dinner is served!
Lentil Spaghetti with Easy Garlic Bread
Ingredients
- 1 Cup dried red lentils Rinsed and drained
- 1 T olive oil
- 1 medium onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3-4 garlic cloves minced
- 1 can (28 oz) crushed or diced tomatoes
- 2 cups vegetable broth or water + 1 bouillon cube
- 2 t dried Italian herbs
- 1 bay leaf
- ½ t black pepper
- 1 Pinch red pepper flakes optional
- 1 t sugar or honey optional, to balance acidity
- 2 T fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Add rinsed lentils, canned tomatoes, vegetable broth, tomato paste, and all herbs and seasonings (oregano, basil, thyme, bay leaf, salt, pepper, and red pepper flakes if using).
- Bring to a boil, then reduce heat to low and simmer uncovered for about 20-25 minutes, stirring occasionally, until lentils are soft and the sauce has thickened.
- If the sauce gets too thick, add a little water or broth. If too thin, simmer a bit longer.
- Taste and adjust seasonings. Add sugar or honey if the tomatoes are too acidic.
- Remove bay leaf and stir in fresh parsley if using.
Give this recipe a try when you’re craving comfort food but want to keep things budget-friendly and nutritious. It might just become your new family favourite too!
Easy Garlic Bread
Ingredients
- 8 slices day-old bread any kind works, but crusty bread is best
- 4 tablespoons butter softened (or olive oil for dairy-free)
- 3 cloves garlic finely minced
- 1/2 teaspoon dried parsley or 1 tablespoon fresh
- 1/4 teaspoon salt
- Pinch of dried oregano optional
- 2 tablespoons grated parmesan cheese optional
Instructions
- Preheat oven to 375°F (190°C) or set broiler to low.
- In a small bowl, mix softened butter with minced garlic, parsley, salt, and oregano.
- Spread mixture evenly over bread slices.
- If using, sprinkle with parmesan cheese.
- Place bread on a baking sheet and bake for 8-10 minutes, or broil for 2-3 minutes, until golden and crispy. Watch carefully to prevent burning.
Chef’s Tips
- Sauté the tomato paste: For deeper flavour, add the tomato paste to the vegetables and cook for 1-2 minutes before adding the liquids.
- Umami boost: Add a splash of soy sauce or a tablespoon of miso paste to the sauce for a meaty depth of flavour without meat.
- Texture control: For a completely smooth sauce, use an immersion blender after cooking. For more texture, leave as is or blend just half.
- Wine enhancement: If you have open red wine, add 1/4 cup to the vegetables before adding the tomatoes and reduce for 2 minutes for restaurant-quality depth.
Budget Tips
- Lentil purchasing: Buy lentils from bulk bins when possible – they’re often significantly cheaper than packaged.
- Vegetable scraps: Save carrot tops, celery leaves, and onion skins in a freezer bag to make homemade vegetable broth for next time.
- Bread revival: This recipe is perfect for bread that’s slightly stale – the garlic butter brings it back to life.
- Seasonal adjustments: In summer, add diced zucchini or bell peppers when they’re cheap and plentiful.
- Herb alternatives: If fresh herbs are too expensive, use dried or start a small herb garden – a $3 plant can provide months of herbs.
Make-Ahead Options
- Sauce storage: The lentil sauce freezes beautifully for up to 3 months. Make a double batch and freeze half in meal-sized portions.
- Complete preparation: Fully assembled lentil spaghetti keeps well in the refrigerator for up to 3 days. Add a splash of water when reheating.
- Garlic bread prep: Prepare the garlic butter mixture up to a week ahead and store in the refrigerator. Let soften before using.
- Garlic bread freezing: Prepared but unbaked garlic bread can be frozen. Bake from frozen, adding a few extra minutes.
Variations
- Vegetable boost: Add 2 cups of chopped spinach, kale, or zucchini to the sauce in the last 5 minutes of cooking.
- Creamy version: Stir in 1/4 cup of cream, cream cheese, or coconut cream at the end for a richer sauce.
- Spicy lentil arrabbiata: Double the red pepper flakes and add extra garlic.
- Lentil bolognese style: Add 1 tablespoon of balsamic vinegar and 2 tablespoons of finely chopped walnuts for texture.
- Quick & lazy version: Use pre-minced garlic, frozen mirepoix mix (onions, carrots, celery), and Italian seasoning blend.
