Recipe by kzbhansen
This is a more of a hearty stew/soup. Very tasty
Top Review by Bibliophage91
This turned out nicely for adults, but didn't wow the kids. I was looking for something to use my lentils in, and this was just waiting there in my cookbook! Granted, my 6 year old and 8 year old sons were not rabid fans, but it is a type of vegetarian meal I enjoy. I upped the tomatoes and cut out the water almost completely. As earlier reviews mentioned, adding extra water only to pour it off at the end would seem to risk losing lots of the flavor. I suspect I'll have leftovers: so I'll report back on how well it freezes for lunch. My changes: I used a 28 oz can of diced tomatoes and their juice, a 300g of chopped frozen spinach rather than fresh. I put in about 8 oz of white wine and only about 6 oz of water. I served it with some shredded, light Feta cheese, drizzle of olive oil, and a hefty grind of black pepper. Because my spinach was frozen, I put it in 15-20 minutes before the end... it tasted fine, but lost its nice bright green color with the longer cooking.
- 1 cup dry lentils
- 1 large onion, minced
- 2 carrots, diced
- 2 celery ribs, sliced
- 6 large garlic cloves, minced
- 2 cups tomato puree, canned chopped
- 4 ounces spaghetti, broken into 2 inch lengths
- 2 cups spinach, sliced
- 1⁄4 cup olive oil
- salt and pepper
Directions See How It's Made
- Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
- Cover and simmer 1 hour.
- Add seasonings, spaghetti and spinach.
- Simmer 10-12 minutes until spaghetti in tender.
- Add a small drizzle of olive oil to each bowl when serving.