Serves 6
202 cal · 50 min
Lentil Spaghetti Sauce
Recipe GLPR6a68e4e6aff2b5
A hearty, protein-rich pasta sauce combining lean ground beef with cooked lentils for added nutrition and depth. Aromatic onions and garlic build the flavor base, simmered together with quality low-sodium tomato sauce into a rich, savory coating for spaghetti.
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Ingredients
1 pound ground beef, 90% lean
1 cup onion, chopped
1 garlic clove, crushed, or 1/2 teaspoon garlic powder
1 1/2 cups cooked lentils, drained
28 ounces low-sodium spaghetti sauce
Directions
Wash your hands thoroughly with soap and water before beginning preparation.
Heat a large saucepan over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned and no longer pink (internal temperature reaches 160°F), approximately 8–10 minutes.
Carefully drain the cooked beef in a colander to remove excess fat, then return it to the saucepan.
Add the chopped onion and crushed garlic (or garlic powder) to the drained beef and stir well to combine.
Cook over medium heat, stirring occasionally, until the onion is tender and translucent but not browned, approximately 5–7 minutes.
Stir in the cooked lentils and low-sodium spaghetti sauce. Bring the mixture to a gentle boil, stirring occasionally.
Reduce the heat to low and simmer gently, uncovered, for 15 minutes, stirring occasionally to prevent sticking.
Ladle the sauce over hot cooked spaghetti noodles and serve immediately.
