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    Red Lentil Spaghetti

    Red Lentil Spaghetti was always a foreign concept to me.

    In fact, a year ago, I had no idea what lentils were.

    I knew they were supposedly healthy, but I had no idea in what way.

    Then I started eating a mostly plant based diet and studied up on them, and now I try to incorporate lentils in my food as much as I can and after I explain why, you probably will too.

    Using red lentil spaghetti noodles instead of regular spaghetti noodles ensured I was getting more nutrients that my body needed, and the taste was awesome.

    Even my husband, who claims he hates lentils and mushrooms, likes this dish! And it has both!

    Red Lentil Spaghetti Pinterest website image 4

    Why Did I Choose Red Lentil Spaghetti?

    It may seem strange to go for red lentil spaghetti instead of regular spaghetti, but there is a method to my madness.

    If you have read my other articles and recipes, you know regular white pasta just isn’t good for us AT ALL, and leads to havoc in the body.

    Which is why I usually use whole wheat pasta instead.

    However, I wanted to try something different and fun.

    I found the red lentil spaghetti is made with just one ingredient.  Red Lentil Flour.

    It also has a lot more protein, a lot more fiber, less calories, less carbs, and many more nutrients, like calcium, iron, and potassium than regular spaghetti noodles.

    This means that this isn’t digested as rapidly as white pasta is, doesn’t spike up our blood sugar, and is something our bodies can handle a lot better.

    And it is also naturally gluten free, for those that have a medical reason to avoid gluten.

    So it made it a winner in my book.




    Is it Better Than Whole Wheat Pasta?

    Taste wise, I would say they rank about the same, in my opinion.

    There is a very slight (when I say very slight, I’m not downplaying it, it really is slight) taste difference.  Red Lentil Spaghetti has a thicker texture, and whole wheat pasta has a slightly nuttier taste, but that is really about it.

    As far as health benefits, it really depends on what health benefits you are looking at and what is important to you.

    If you are looking on having more variety of nutrients, whole wheat pasta is your guy.

    But if you are looking for a better fiber to carb ratio, lower overall carbs, more protein, and a higher amount of each nutrient it does contain, red lentil spaghetti is your guy.

    You really can’t go wrong with either one, because both are way better across the board than white pasta.

    As for me, I still switch it up, but lately have been using the red lentil pasta more because fiber is what I pay most attention to when I prepare foods for myself (read this article to find out why).




    Tools I Used for Red Lentil Spaghetti

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Other Pasta Recipes You Might Like

    Healthy Southwest Lasagna

    Spinach Artichoke Chicken Pasta

    Buffalo Ranch Chicken Pasta Casserole

     

     

    Print
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    Red Lentil Spaghetti

    Red Lentil Spaghetti


    • Author: Ashly
    • Total Time: 1 hour 5 minutes
    • Yield: serves 6 1x
    • Diet: Low Salt

    Description

    The Red Lentil Spaghetti is the best! Complete with a ground beef and veggie sauce, this will be a healthier version of a family classic with a taste the whole family will love.


    Ingredients

    Scale

    1 pkg Red Lentil Spaghetti

    1lb  Grass Fed Ground Beef (optional)

    1 diced Green Pepper

    8 oz pkg Brown Mushrooms

    1 diced Yellow Onion

    2 cans low sodium Tomato Sauce

    1 tsp minced Garlic

    3 Tomatoes, chopped or diced

    2 tsp Oregano

    2 tsp Basil

    1 tsp Black Pepper

    1 tbsp extra virgin Olive Oil


    Instructions

    1. Place mushrooms in a food processor or Ninja Chopper to ground, If don’t have one, mince mushrooms as fine as possible
    2. On medium heat, toss olive oil, green pepper, onion, and garlic for about 3-4 minutes.
    3. Add mushrooms, tomatoes, oregano, basil, black pepper, and tomato sauce and bring to a boil.
    4. Once boiling, turn heat to a low simmer and cover for 45 minutes
    5. In large pot, cook spaghetti according to package instructions and drain
    6. In separate pot or skillet, brown ground beef and drain
    7. Once sauce is done, combine ground beef and sauce and mix well. Then pour sauce mixture into large pot with spaghetti noodles and mix well.
    8. Enjoy!

    Notes

    If you want the meal completely vegan, you can omit the ground beef.  This will take out about 60 calories, 6g of protein, and almost all of the fat and cholesterol.

    You can use regular spaghetti noodles, but I recommend to read the article above the recipe prior to doing so to find out the difference in nutritional benefits

    • Prep Time: 15 minutes
    • Cook Time: 50 minutes
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: 1/6
    • Calories: 162
    • Sugar: 2g
    • Sodium: 46mg
    • Fat: 6g
    • Saturated Fat: 2g
    • Unsaturated Fat: 3g
    • Trans Fat: 0
    • Carbohydrates: 18g
    • Fiber: 4g
    • Protein: 12g
    • Cholesterol: 21mg

    Keywords: lentil spaghetti, spaghetti recipe, healthy spaghetti, red lentil recipe, red lentil spaghetti, healthier spaghetti, spaghetti with mushrooms, how to make spaghetti sauce

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