Friday, July 1, 2011

Lentil Spaghetti

(Serves 6)
225g spaghetti                                       ½ teaspoon salt
1 tablespoon vegetable oil                    ½ teaspoon red pepper flakes
½ onion, chopped                                 1 tomato, diced
2 garlic cloves, minced                         50g feta cheese
200g dry lentils                                     2 teaspoons parsley
½ teaspoon thyme                                375ml water
1.   Prepare spaghetti according to package directions. Drain.
2.   In a large frying pan, heat the vegetable oil. Add garlic and onion. Cook over medium heat for about 3 minutes. Add the lentils and 375ml of water. Bring to the boil. Add thyme, salt, red pepper flakes and tomatoes. Bring to boil again. Reduce heat. Simmer, uncovered, for 30 minutes until lentils are softened.
3.   To serve, place spaghetti onto serving platter. Top with lentils. Sprinkle with feta cheese and parsley.

Calories per serving: 315
Carbohydrates: 51g (grams) | Protein: 16g | Fat: 5g | Fiber: 12g
Tip: Eliminate the feta cheese and reduce calories by 25 and fat by 2 grams per serving.


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