Vegetarian Lentil Spaghetti Recipe -
Vegetarian Lentil Spaghetti Recipe
  • READY IN 50 mins

Vegetarian Lentil Spaghetti

Recipe by  

"Lentils can make a boring, vegetarian spaghetti dinner exciting again."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
  2. Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
  3. Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
  4. Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2008

Tasty & fairly simple to make. I made a few modification because I was having more guests at dinner than I expected. Luckily I had extra artichokes, but I just added some ketchup and a tad more water to make up for more tomatoes. (I only did this to add ~ one serving. Not sure if it would work on a larger scale.) I also served over rice instead of pasta because of my gluten allergy. Everyone RAVED though. Tomatoes and lentils are a great combo, and artichokes add the perfect something extra!

Most Helpful Critical Review
Apr 21, 2011

If you don't LOVE artichokes, don't try this recipe.

Dec 19, 2007

Mmmmmm! Tomatoes and lentils are such a delicious combination!! This is a very good recipe...I tweaked it a tiny bit to our taste: Try with sauteed garlic, minus the green onions and substitute finely minced sweet spanish onion. Add fresh chopped parsley (about 2 tbsp)and 1/2 tsp crushed chili peppers. Top with curls of romano cheese right before serving (use a vegetable peeler). Enjoy!

Mar 03, 2008

I was a little unsure as to whether this recipe would have enough flavor but I was pleasantly surprised. It was very easy to throw together on a week night. I didn't have any sesame seeds and used a little chopped yellow onion in place of the green. It was a nice hearty easy meal.

Jul 23, 2010

I was unsure about this at first, but it is fabulous. It took longer for the lentils to get done though. My husband said this is a definate keeper.

Apr 26, 2010

delicious! i also didn't expect much flavor initially, but it was superb. i put it more cayenne, though, and didn't taste so much else ;)

Apr 16, 2010

Served with a green salad, this makes a good week night dinner. It was easy to make, and adaptable. I didn't have artichoke hearts, but I added a bit of stock to my (crushed) tomatoes. I used red lentils instead of brown, yellow onion instead of green, and I added celery and garlic in with the onions. I liked the taste that the sesame seeds added. Thanks for the recipe!

Aug 06, 2011

Yum! I skipped the cayenne pepper (for the kids) and added roasted red peppers because I did not have green onions or sesame seeds. Everyone loved it...husband and kids included.


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 980 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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