Spaghetti with Lentils

This is a surprisingly light and satisfying dish of spaghetti sauced with simmered lentils. Serve this as a first course, followed by any game dish, or as a second course preceded by roasted or stuffed artichokes.

2 tbsp Colavita Extra Virgin Olive Oil

1 leek, white part only, finely diced

1 small carrot, finely diced

2 center rib celery stalks, with leaves, finely diced

1 ½ cups Rachael Ray Low Sodium All-Natural Chicken Stock, plus more if needed

kosher salt and freshly ground black pepper

½ cup lentils

8 oz Colavita Organic Spaghetti

4 tbsp grated parmesan cheese

Heat the olive oil in a heavy 2 quart saucepan over medium heat. Stir in the leek, carrot and celery. Saute until softened, about 5 minutes.

Stir in the broth and heat to simmering. Season to taste with salt and pepper. Stir in the lentils and reduce the heat to simmering. Cover the pan and simmer until the lentils are tender, about 30 minutes.

Beat the lentil mixture with a wire whisk until the lentils are coarsely pureed. (This mixture should be the consistently of a medium-thick tomato sauce. If not, add broth as necessary.) Adjust the seasonings.

Add the sauce to the pasta, toss to coat. Use a little broth if sauce seems too thick. Divide between warmed bowls, top with Parmesan and serve

Nutrition Facts

Servings 4

Amount Per Serving
Calories 199

% Daily Value *
Total Fat 10g16%

Saturated Fat 2g10%
Cholesterol 4mg2%
Sodium 374mg16%
Total Carbohydrate 20g7%

Dietary Fiber 9g36%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spaghetti with Lentils