20 Minute Lentil Spaghetti Recipe

During my visit to my mother-in-law in London, you might recall that I took on the task of thoroughly exploring her pantry. She had an extensive selection of dry and canned ingredients, which motivated me to cook using those along with a few fresh items. This 20 Minute Lentil Spaghetti Recipe is a result of that cupboard clean inspiration.

It's extremely convenient because it requires no fresh ingredients, yet it tastes remarkably fresh. It also stores well in the fridge and is perfect for taking to work for lunch.

Some people thrown upon gluten-free pasta and only eat it if there's nothing else. Well in our household we love this Ceres Organics quinoa pasta, although nobody is gluten intolerant here! This is my preferred spaghetti. Same thing as above, I am not sponsored by them, just really like it!

You may be aware that I usually have a strong preference for the Ceres Organics brand, so I chose their passata. However, you can use any brand you prefer.

Ingredients

250 g spaghetti (serves for 4, I used quinoa spaghetti)

2 tbsp olive oil

1 onion, chopped

1 tsp garlic paste

1 tbsp Italian herb mix

1 bottle of passata (around 700 mL)

1 can of lentils, rinsed (BPA free)

Instructions

Prepare the spaghetti as directed on the package. For me, it required 14 minutes.

Heat oil and add chopped onion and garlic paste. Sauté covered on medium heat for 6-7 minutes. Add the remaining ingredients, stir thoroughly, and cook for an additional 10 minutes. Combine with spaghetti and serve immediately with vegan parmesan or mozzarella. (It also stores well in the fridge.)