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
Optional seasonings
- 1/2 tsp. dried parsley
- 1/2 tsp. crushed peppers
- 1/2 tsp chili flakes
Preparation
Rinse the lentils, put them in a pot with water and boil until soft, about 20 minutes. If soaked ahead, it takes about 10 minutes. Then, cook the pasta in another pot with salted boiling water and a drop of oil according to package instructions.
Meanwhile, sauté the chopped onion and crushed garlic in a deep pan with oil. Add optional chili flakes, crushed peppers, and parsley, and sauté lightly. Then add the chopped carrots and peppers.
Once the vegetables are lightly roasted but still crispy, add the canned tomatoes, cooked and drained lentils, and basil pesto. Combine everything, season with salt and pepper as needed, and warm for a few minutes. Stir in the cooked spaghetti.
Enjoy the dish.
Notes
This recipe serves 4 people.
