Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"Stop and smell the garlic! That's all you have to do." -William Shatner, Actor

The refrigerator light goes on...

This is a terrific spaghetti sauce. The combination of the mushrooms and lentils with the ground beef makes for a rich, thick sauce with a meaty texture. Getting more plants into your meals is super simple.

The slow simmering of the mushrooms and the tomato sauce along with the Worcestershire sauce really ramps up the umami flavor. In short: a rich, savory spaghetti sauce. Simple, delicious, and great for you.

If you are making this in advance, you can precook the pasta. Drain and rinse and then toss with about a teaspoon of olive oil.

You can also use three teaspoons of an Italian Spice blend instead of the individual herbs.


Spaghetti with Meat and Lentils

Servings: 6 | Serving size: 2 ounces pasta with about 3/4 cup sauce

Cooking time: 60 minutes

This recipe makes great leftovers. Cool, then refrigerate, or freeze for a quick meal later.

Spaghetti with Lentils recipe from Dr. Gourmet


  • 4 ounces green lentils
  • 1 1/2 quarts water
  • 1 Tbsp. olive oil
  • 2 cloves garlic (minced)
  • 1 medium onion (diced)
  • 1/2 large red bell pepper (diced)
  • 1 large rib celery (diced)
  • 8 ounces mushrooms (minced)
  • 8 ounces 90/10 ground beef
  • 1 15-ounce can no salt added tomato sauce
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1 1/2 tsp. dried basil
  • 1 tsp. dried oregano
  • 3/4 tsp. dried marjoram
  • 1/4 tsp. dried thyme
  • 12 oz whole wheat or gluten free spaghetti or linguine
  • 4 quarts water

Place the water in a medium-sized pot over high heat.

When the water boils, add the lentils.

Cook until the lentils are tender, about 20 minutes.

Drain the lentils, rinse, and set aside.

Place the olive oil in a large skillet over medium-high heat.

When the oil is hot, add the garlic and cook for one minute. Stir frequently.

Add the onion and cook for 3 minutes. Stir frequently.

Add the pepper and celery and cook for 2 minutes stirring frequently.

Add the mushrooms and cook for about 4 to 5 minutes. Stir frequently.

Add the beef and break it up with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire sauce, salt, basil, oregano, marjoram, thyme, and cooked lentils.

Stir and cover.

Simmer for about 30 minutes over medium low heat. Stir occasionally. Add water 1/2 cup at a time if the sauce is too thick.

Place the 4 quarts water in a large stock pot over high heat.

When the water boils, add the pasta and cook according to package directions until al dente.

Drain and serve the pasta with the sauce.

Nutrition Facts

Serving size: 2 ounces pasta with about 3/4 cup sauce

Servings: 6

Amount Per Serving

Calories 394 Calories from Fat 72
% Daily Value
Total Fat 8g 10%
  Saturated Fat 2g 8%
  Monounsaturated Fat 3g
  Trans Fat 0g
Cholesterol 25mg 8%
Sodium 256mg 11%
Total Carbohydrates 62g 22%
    Dietary Fiber 10g 34%
    Sugars 6g
Protein 22g
Vitamin K 14mcg