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

Ingredients:

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

Directions:

 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.