Stovetop Spaghetti
-
5 Mins
Prep Time
-
25 Mins
Cook Time
-
6
Servings
432
Calories
- 6g
Fat
- 77g
Carbs
- 17g
Protein
HIV

Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 Medium Shallot, minced
- 4 Cloves Garlic, minced
- 2 Medium Carrots, washed and shredded
- 1 Pinch Salt
- 26 oz Jarred Marinara Sauce, any kind
- 1 Pinch Red Pepper Flakes
- 1 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 1 Tbsp Brown Sugar
- ½ Cup Water
-
¾ Cup Red Lentils
-
1 Package (1 Lb) Whole Grain Spaghetti
- Allergens:
- G Gluten
- View Substitutions
-
GGluten:
Swap whole grain spaghetti for a gluten-free pasta
Instructions
1.
Wash Hands Wash hands with soap and warm water.
2.
Cook Pasta Cook spaghetti noodles according to package directions.
3.
Heat Skillet Heat a large rimmed skillet over medium heat. Once hot, add oil, shallot and garlic. Sauté for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
4.
Prepare Sauce Add carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
5.
Add Seasoning & Allow Sauce to Cook Add red pepper flakes, basil, oregano, brown sugar, water and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to medium-low and continue cooking until lentils are tender – stirring occasionally – about 17-20 minutes. Add a bit more water if mixture gets too thick.
6.
Season Sauce to Taste Once lentils are cooked, taste and adjust seasonings as needed.
7.
Serve Spaghetti Serve sauce over noodles. Sauce will keep in the refrigerator for up to 3 days or in the freezer for 1 month.
8.
Wash Hands Wash hands with soap and warm water.
Nourishment Notes
Fatigue Buster
-
Carrots
Instead of whole carrots, use pre-shredded, bagged carrots
-
Garlic
Instead of whole carrots, use pre-shredded, bagged carrots
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