Vegetarian Lentil Spaghetti

Vegetarian Lentil Spaghetti

fjardt 0

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


50 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 980 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 27 Ratings


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 ...

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 ...

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 ...

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.

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 ;)

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...

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.

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

This was really good. I made mine with whole wheat pasta and used a peppercorn medley for seasoning. Also just used the purple onions that I had in my fridge. No sesame seeds. Added garlic p...