Spaghetti with Lentils, Roasted Tomatoes, and Spinach
User Reviews
5
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Soaking Time
2 hrs
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Total Time
3 hrs 30 mins
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Servings
4 servings
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Calories
557 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti with Lentils, Roasted Tomatoes, and Spinach
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Find vegetarian comfort in a bowl of Spaghetti with Lentils, Roasted Tomatoes, and Spinach. This hearty dish hails from Locanda Veneta in Los Angeles which has served this beloved spaghetti for decades!
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Ingredients
Lentils:
- ¾ cup lentils preferably brown lentils, dry
- 1 tablespoon extra-virgin olive oil
- 1 onion finely chopped, small
- 1 carrot finely chopped, small
- 1 celery finely chopped, small stalk
- 4 cups water
- 1 clove garlic crushed
- 1 bay leaf
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Tomatoes:
- 6 tomato ripe, plum or Roma
- 2 tablespoons Italian parsley finely chopped
- 2 cloves garlic minced
- ¾ teaspoon oregano dried
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon extra-virgin olive oil
The Rest:
- 1 tablespoon extra-virgin olive oil
- 8 ounces spinach fresh baby
- 1 pound spaghetti dry
- Parmesan Cheese freshly grated, for the table
Instructions
- For the lentils: Rinse the lentils well, removing any stones. then cover with water and soak 2 hours. Drain.
- For the tomatoes: Preheat the oven to 450°F. Cut the tomatoes in half lengthwise and lay them cut side up in an 8 or 9-inch square baking pan. Scatter with the parsley, garlic, and oregano, sprinkle with salt and pepper, then drizzle with olive oil. Roast in the oven for 25 to 30 minutes, until the tomatoes are soft and juicy. Set aside. If desired, once the tomatoes are cool enough to handle, remove the skins (they should slide right off).
- Once the lentils have been soaked and drained, warm olive oil in a large saucepan over medium heat, add the onions, carrots, and celery, and cook until they are soft and translucent, stirring frequently about 8 to 10 minutes. Add the lentils, water, the crushed garlic clove, and the bay leaf.
- Bring to a boil, stir, then reduce heat and simmer partially covered, stirring occasionally, for 30 minutes or until the lentils are tender. Remove the bay leaf. Drain, reserving 1 cup cooking water. Return reserved water to lentils and set aside. Season with salt and black pepper.
- For the pasta: Bring a large pot of salted water to a boil.
- In the meantime, heat remaining olive oil in a large saucepan or pot. Add the spinach, stir, and cover for a couple minutes to help it wilt. Uncover and add the tomatoes, stirring and breaking them up a bit with a wooden spoon. Saute over medium-high for 1 minute, then stir in the lentils, reduce the flame to medium, and let everything cook together for 4 minutes, stirring regularly.
- Boil the pasta in the salted water until al dente, about 10 minutes. Drain, then toss with all of the sauce, and cook together for another minute over high heat to allow some of the liquid to absorb and thicken. Serve, offering Parmesan at the table for topping.
- Alternatively you can stir about ¼ cup Parmesan directly into the pasta over the heat, which will help thicken the sauce a bit too. Only do this if everyone eating the spaghetti wants cheese in theirs.
Notes
- Adapted from Italy Anywhere
- Use brown lentils for this recipe. Green lentils will work too, but Locanda Veneta (the LA eatery which created the original recipe) uses brown lentils for theirs. Red lentils will fall apart, so definitely don't use those!
- If you use regular spinach instead of baby spinach, you will want to lightly steam or blanch the spinach before mixing it into the sauce. Baby spinach is tender enough that you can quickly wilt it while you're assembling the sauce at the end.
- You can make each of the components (the roasted tomatoes and the lentil sauce) separately ahead of time. Before serving, wilt the baby spinach and continue building the sauce.
Nutrition Information
Show Details
Calories
557kcal
(28%)
Carbohydrates
98g
(33%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
4g
(20%)
Sodium
89mg
(4%)
Potassium
782mg
(17%)
Fiber
17g
(68%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 98g | 33% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 89mg | 4% |
| Potassium | 782mg | 17% |
| Fiber | 17g | 68% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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