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5.0 from 9 votes

Spaghetti with Lentils, Roasted Tomatoes, and Spinach

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!

Prep Time
30 mins
Cook Time
1 hr
Soaking Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 4 servings
Calories: 557 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Lentils:
  • ¾ cup dry lentils (preferably brown lentils)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 small carrot finely chopped
  • 1 small stalk celery finely chopped
  • 4 cups water
  • 1 clove garlic crushed
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
Tomatoes:
  • 6 ripe plum or Roma tomatoes
  • 2 tablespoons finely chopped Italian parsley
  • 2 cloves garlic minced
  • ¾ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
The Rest:
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces fresh baby spinach
  • 1 pound dry spaghetti
  • Freshly grated Parmesan cheese for the table

Instructions

    Cup of Yum
  1. For the lentils: Rinse the lentils well, removing any stones. then cover with water and soak 2 hours. Drain.
  2. 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).
  3. 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.
  4. 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.
  5. For the pasta: Bring a large pot of salted water to a boil.
  6. 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.
  7. 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.
  8. 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

Calories 557kcal (28%) Carbohydrates 98g (33%) Protein 20g (40%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Monounsaturated Fat 4g Sodium 89mg (4%) Potassium 782mg (22%) Fiber 17g (68%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 557

% 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.