Basil Lentil Spaghetti with Vegetables
Ingredients
- 350 g spaghetti
- 200 g green lentils
- 2 peppers
- 2 carrots
- 1 can chopped tomatoes
- 1 can tomato sauce
- 1 onion
- 3 cloves garlic
- 1 tbsp. basil pesto
- salt and pepper
- olive oil
Seasonings
- 1/2 tsp. dried parsley
- 1/2 tsp. crushed peppers
- 1/2 tsp chili flakes (can be skipped)
Preparation
Rinse the lentils and boil them in a pot with water until soft, about 20 minutes. If soaked beforehand, it takes about 10 minutes. Then, cook the spaghetti in another pot with salted boiling water and a drop of oil according to package instructions.
In a deep pan, sauté chopped onion and crushed garlic in oil. Add chili flakes (can be skipped), crushed peppers, and dried parsley, and sauté lightly. Then add chopped carrots and peppers.
Once the vegetables are lightly roasted but still crispy, add canned chopped tomatoes, canned tomato sauce, cooked and drained lentils, and basil pesto. Combine everything, season with salt and pepper to taste, and let it warm up for a few minutes.
Stir in the cooked spaghetti and serve.
