Friday, January 18, 2013

Adventures In Green {Smoothies}: Day 18

Still smoothie'ing it up around here!  For this Friday night, I am sharing with you a simple recipe that I have made over the years for my family.  Our children enjoyed this lentil spaghetti tonight over whole wheat noodles while we sipped our spinach-banana-strawberry-peanut butter smoothies.  There were smiles all around!

Without further ado, here you go:

Crock-Pot Lentil Spaghetti

1/2 cup dried lentils
1 onion
2 cloves garlic
29-ounce can tomato sauce
12 ounces tomato paste
1 Tablespoon each of dried basil, parsley and oregano; or to taste (Note:  If you have fresh, of course, use this instead!)
1 teaspoon sugar
salt to taste

 Rinse 1/2 cup of dried lentils.
Place in a saucepan and cover with water two to four inches above the lentils.
Add to the saucepan one chopped onion and two cloves of minced garlic.
Bring to a boil.  
Turn down and simmer for about 30 minutes or until lentils are soft.

Combine all listed ingredients, including cooked lentil/onion/garlic mix into Crock-Pot.
Cook on low for 4-6 hours.
Serve over whole wheat or rice spaghetti noodles.

Enjoy today,

P.S. You are welcome here! Thank you for stopping by for a visit. Feel free to join the conversation by leaving a comment and sharing your thoughts.

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