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.

Ingredients

• 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.