Lentil Spaghetti with Smokey Tomato Sauce

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These Lentil Spaghetti with Smokey Tomato Sauce is a super quick and comforting meal. It’s gluten free and protein rich. It’s also super simple to make, done in half an hour. And can once cooked keep for days in the fridge.

Cause sometimes you just need a simple plate of pasta…

I really love pasta / prefer wheat free or gluten free versions – rice, spelt, soba, lentil, edamame… And the latest addition to my favourites is this yellow lentil pasta (90% lentils and 10% rice) that is not grain free but it is gluten free. It has surprisingly great texture: firm, not sticky at all, even cooked for longer than it says on the package, it stays al dente! Some of my Italian pasta snobs totally liked it, haha.

These Lentil Spaghetti with Smokey Tomato Sauce are so fragrant and so much more interesting than the regular tomato sauce – you know, with just tomatoes, garlic and onions. The flavour is so deliciously smokey (because of heaps of smoked paprika), but it’s also rich and multi dimensional for the addition of coriander seed powder (one of my favourite spices I use in almost all savory food) and chili.

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This super simple meal is also protein rich thanks to lentils, also lots of good carbs there. So I’d say much more nutritious than grain pasta. That’s why this was my post workout meal today. I had the sauce ready and waiting in the fridge (yay) and all I had to do was cook the spaghetti and chop some fresh parsley (I like always adding some fresh one – for the colour and taste).

Ok, let’s go to this super simple recipe guys.

Preparation time: 10 minutes + 20 minutes cooking

Yields: 2-3 portions

Ingredients

  • 1 can tomatoes
  • 1 large red onion
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground coriander
  • 2 cloves garlic – optional
  • Extra Virgin olive oil
  • 1 tsp kudzu or corn starch for thickening
  • Water as needed
  • Fresh parsley (and basil)
  • Lentil spaghetti

Method

  • Cook the pasta according to the instructions.
  • Saute minced onion with spices on olive oil, when fragrant and soft, add minced garlic and tomatoes.
  • Cook for about 20 minutes and keep adding water as needed (we don’t want it to burn but also not be to runny.
  • When the tomatoes are very soft, add kudzu or corn starch diluted in 1 tbsp water and mix until nice and thick.
  • Add cooked spaghetti and minced fresh parsley (and basil)
  • I also love adding a splash of olive oil for the aroma (you can not overdo it in my book, haha)

Many of you already made it since I posted the recipe on my Instagram

Was happy that you loved it so much! If you do try it let me know in comments or let me know on Instagram so I can repost it in stories. Love seeing your remakes.

For more simple pasta recipes, take a sneak peek at my Simple Mushroom Pasta

And to not miss another recipe you can subscribe above 😉

Sending hugs!

Pasta od leće sa dimljenim umakom od rajčice

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Jednostavna pasta može biti ukusno i hranjivo jelo osobito kad koristite tjesteninu od leće kao ja ovdje. Umak je od rajčice ali sa dimljenom paprikom, čilijem i korijanderom.

Ja sam veliki ljubitelj paste i ako nemam ništa unaprijed skuhano doma (npr. kuhane riže ili quinoe, graha, leće) i ne mogu na brzinu složiti ništa fino i zdravo, pasta je uvijek tu da spasi stvar 😉

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Ali zato uvijek biram neku cjelovitu tjesteninu i više mi odgovara da je bez pšenice. Najdraže su mi od pira (ali ne bilo koja – Dinkel Špageti od Bio Primo iz Muellera su mi najbolji by far), riže, heljde i ova od žute leće (dmBio špageti od žute leće).

Ovu od leće biram jer je bogata proteinima, a nema glutena. I k tome ima odličnu konzistenciju – ostaje al dente (čak i kad se zeznete i prekuhate je), ne lijepi se i ne raspada. Moj muž je obožava. Kad ga pitam koju bi tjesteninu, on me pita ima li od leće. I ako ima, njegov odgovor je: pa zašto onda pitaš 😉

Što da vam još kažem… ovaj umak volim jer je spicy i baš ima jako dimljeni okus – ko da ste stavili pancetu – ne da mi fali al mi je fora 😉 Btw, ako niste za spicy, malo smanjite količinu čilija.

Trebate neki obični čili i dimljenu papriku (preporučam da nabavite u Harisi ako ste u Zagrebu), zatim prah korijandera koji se ne čini kao nešto posebno kad ga pomirišete al daje odličan okus jelima – koristim ga u svemu živom: od tjestenina, juha, variva, rižota…

Eto, ajmo sad na recept.

Vrijeme pripreme: 10 minuta + 20tak minuta za kuhanje

za 3-4 porcije

Sastojci

  • 1 pelati
  • 1 veliki crveni luk
  • češnjak po želji (recimo 2 češnja)
  • 1 žličica dimljene paprike
  • 1/2 žličice blagog čilija
  • 1/2 žličice korijandera
  • Ekstra djevičansko maslinovo ulje
  • sol po potrebi / 1 do 1.5 žličicu
  • 1 žličicu kuzu praha ili kukuruznog škroba ili gustina
  • stručak svježeg peršina
  • svježi bosiljak (ako želite)
  • špageti od žute leće

Postupak

  • Skuhajte pastu
  • pirjajte luk na maslinovom ulju sa malo soli i začinima (tako će začini pusiti više arome)
  • Kad je luk mekan, dodajte češnjak i pelate, posolite i još pirjajte
  • dodajte vode po potrebi (da se ne bi lijepilo)
  • Kad su pelati omekšali, provjerite dal je slano i ako treba još posolite
  • Razmutite kuzu s malo vode (1-2 žlice) i dodajte uz miješanje. Umak će se lijepo zgusnuti.
  • Zatim umiješajte špagete, sitno nasjeckani peršin (i bosiljak) te još malo maslinovog ulja za okus (ne morate, meni nikad dosta 😉
  • Umak može biti u hladnjaku par dana ali preporučam da pastu uvijek svježe skuhate

I to je to. Nadam se da će vam se svidjeti i ako je pobate, pišite u komentarima ili mi javite na Instagramu

Rado ću repostati u storijima 🙂

Možete se i subscribati gore ako vas zanimaju moji recepti, tako da ne propustite sljedeće. To će biti čokoladni keksići od graha i brownie torta.

Šaljem puse,

Maja

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