Lentil Mushroom Pasta
Ingredients
- 2 tablespoon olive oil
- 1 cup, pieces or slices mushrooms, white
- 1 clove garlic
- 2 medium carrot
- 1 medium bell pepper, green
- 1/4 medium onion
- 1/4 cup vinegar, red wine
- 1 each bay leaf
- 1 can crushed tomatoes, canned
- 2 cup water
- 1 cup Lentils, cooked
- 1 tablespoon Italian Seasoning
- 4 ounce Spaghetti
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 cup grapes
Instructions
- Heat oil in a large pot over medium heat.
- Slice mushrooms and mince garlic; chop carrot, bell pepper, and onion. Add all to hot oil. Cook for 10 minutes stirring frequently. Veggies will become caramelized and fragrant.
- Add vinegar and cook for 1 minute, scraping pan to loosen browned bits of veggies.
- Add bay leaf, tomatoes, water, lentils, and Italian seasoning. Bring to a boil then reduce to a simmer. Cook approximately 25 minutes until lentils have softened. Stir occasionally as it thickens, adding more water if needed.
- Meanwhile, cook pasta as directed on package.
- Season lentils with salt and pepper and serve over hot pasta with grapes on the side.
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Nutrition
Calories: 550kcal | Carbohydrates: 100g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Sodium: 370mg | Fiber: 11g | Sugar: 22g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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