Spaghettini With Spicy Lentil Sauce
- Total Time
- 35 minutes
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Ingredients
- 2tablespoons olive oil
- 1cup chopped fresh fennel
- ½pound carrots, scraped and chopped fine
- â…”pound onions, chopped fine
- 2large cloves garlic, chopped fine
- ¼pound chunk prosciutto, diced
- ¼ to ½teaspoon crushed red pepper flakes
- 1teaspoon Hungarian sweet paprika
- ¼teaspoon Hungarian hot paprika
- 1heaping cup red lentils
- 5cups water
- 1teaspoon salt (optional)
- 1pound spaghettini
Nutritional analysis per serving (6 servings)
514 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 24 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick skillet and saute fennel, carrots, onions, garlic, prosciutto and red pepper flakes until vegetables are soft, 10 to 15 minutes.
- Step 2
Add paprikas and saute for another 2 minutes to coat vegetables.
- Step 3
Add lentils and 5 cups of water; bring to boil, lower heat and simmer until lentils are soft but not mushy, 10 to 12 minutes. Season with salt if desired.
- Step 4
Meanwhile, bring water to boil for pasta in covered pot. Cook pasta and drain. Stir into lentil sauce and toss. Serve immediately or sauce will thicken too much.
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