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 makes for a rich, thick sauce with a meaty texture. 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 without any meat. 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 Lentils

Servings: 8 | Serving size: 2 ounces pasta with about 1 cup sauce

Cooking time: 60 minutes

This recipe can easily be multiplied but you'll have a lot of sauce.

Serve with a Caesar Salad or other side salad of your choice.

Spaghetti with Lentils recipe from Dr. Gourmet


  • 8 ounces 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)
  • 1 15-ounce can no salt added tomato sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 1/2 tsp. dried basil
  • 1 tsp. dried oregano
  • 3/4 tsp. dried marjoram
  • 1/4 tsp. dried thyme
  • 16 oz whole wheat or gluten free spaghetti or linguine
  • 4 quarts water

Place 1 1/2 quarts 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 onions for 3 minutes. Stir frequently.

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

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

Add the tomato sauce, Worcestershire sauce, salt, basil, oregano, marjoram, thyme, and 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 for about 12 to 15 minutes, until soft but still slightly firm.

Drain and serve the pasta with the sauce.

Nutrition Facts

Serving size: 2 ounces pasta with about 1 cup sauce

Servings: 8

Amount Per Serving

Calories 350 Calories from Fat 36
% Daily Value
Total Fat 4g 5%
  Saturated Fat 0.5g 3%
  Monounsaturated Fat 1.5g
  Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrates 66g 24%
    Dietary Fiber 10g 35%
    Sugars 6g
Protein 17g
Vitamin K 10mcg