Vegetarian Lentil Spaghetti

Lentils can make a boring, vegetarian spaghetti dinner exciting again. Tomatoes, artichoke hearts and a pinch of cayenne and sesame seeds make this a tasty one dish meal.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 329 Calories

Ingredients

• ¼ cup water
• salt and pepper to taste
• 4 green onions, chopped
• 3 tablespoons olive oil, divided
• ½ teaspoon sesame seeds
• ¼ teaspoon cayenne pepper, divided
• ¼ cup dried brown lentils, rinsed and drained
• 1 (15 ounce) can stewed tomatoes, undrained
• 1 (15 ounce) can artichoke hearts in water
• ¼ pound thin spaghetti

Recipe Instructions

Step 1

Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.

Step 2

Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.

Step 3

Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.

Step 4

Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.