Mom’s Healthy Italian Lentils and Pasta Recipe

by Charise Rohm Nulsen

My mom has been making this meal throughout my entire life, and it is now one of my husband’s favorites. I love this dish because it’s healthy, vegetarian, filling, delicious, and yummy as leftovers.

Makes approximately 8 servings

16 oz of lentils {rinse well & drain}
32 oz of crushed tomatoes with Italian herbs
32 oz of vegetable or chicken broth
1 large Spanish onion {chopped}
2 boxes of frozen chopped spinach
16 oz of elbow pasta
Olive oil
Italian seasonings
Red pepper flakes
Grated Romano cheese

1. Saute onion in a little olive oil until it is soft & golden.

2. Add crushed tomatoes and simmer for approximately 2 minutes.

3. Add broth.

4. Bring above to boil.

5. Add lentils.

6. Add any other Italian seasonings that you like and a few red pepper flakes.

7. Turn down the heat to a simmer or low flame and keep stirring.

lentils and pasta

The lentil mixture as it begins to simmer.

8. Cook approximately 45 minutes to 1 hour or until lentils are soft.

9. Add frozen spinach and simmer until cooked.

10. Cook pasta, drain, and add to the lentil mixture.

11. Add grated Romano cheese when serving.

ENJOY! I baked a loaf of light wheat bread to have as a side dish with this meal last night and it was a perfect accompaniment!

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