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Lentil Spaghetti with Easy Garlic Bread

This lentil spaghetti has become a favourite in our home and is one of my most often requested dinners. Red lentils are perfect here because they break down quickly, thickening the sauce naturally while adding protein and fibre. At roughly $1.75 per serving (including the garlic bread), this meal delivers restaurant-quality flavour on a budget. My kids actually prefer this sauce now, and I love that it's healthier and more economical.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 460 kcal

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.