Monday, June 12, 2017

Lentil Spaghetti

Lentil Spaghetti
We LOVE this recipe! It's the epitome of frugal, healthy comfort food.

It was originally recommended to me by a friend who had a VERY tight budget and a family of 7 - including several teenagers! She said it got an extra meal out of the leftovers from Lentil Soup - for just the price of some Spaghetti.

But, once we tried it, we liked it for how it tasted - more than how frugal it was!

It's the ultimate Lenten Dining, too - Oil free even : )

Just make the soup, make the Spaghetti, and put them together. I particularly enjoy this dish with Salad, and Green Olives and/or Capers. Avocados are also nice. Garlic Toast is also nice on the side.

My Lentil Soup
Doubles well, but needs very large pot

There are about 20 kinds of Lentils! This recipe uses the standard
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.
1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots
1 spoon garlic (about 3 cloves)
Add
2 1/2 cups sorted and  rinsed lentils (1 1# bag)
1 (14 oz) can diced tomatoes
1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)
1 tsp dry mustard*
1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.

Freezes very well. This is a great recipe to double and freeze half for later.

Tip for Dining with Omnivores: This dish is also good with Shredded Mild Cheddar Cheese over the top.

The Art of Homemaking Mondays
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