Vegetarian Spaghetti


If I were to ask Hayley, our 16 year old, what her all time favourite recipe is she would say Vegetarian Spag. Bol.

This recipe comes from my ex next door neighbour Kerry Bennetts although she doesn't remember giving it to me. I actually re-introduced Kerry to the recipe a couple of months ago. This recipe is so very cheap and it is very healthy and nutritious.


Preparation time: 10 minutes
Cooking time: 40 minutes
Quantity: Serves 4

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2 onions, chopped
2 cloves garlic, chopped
1 tablespoon oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup rinsed orange lentils
1 can diced tomatoes, about 415 gm
1 and 1/2 cups water
2 teaspoons stock powder
1 tin cream of tomato soup, about 415 gm
Salt and pepper to taste

300 gm (10 ounces) dry spaghetti cooked, according to instructions, just before sauce is ready.

Grated cheese to sprinkle on top of each serving.



Cook first five ingredients together in large pan for 5 minutes, stirring frequently.

Add lentils, tomatoes, water and stock powder. Cook for 30 minutes on low heat. This sauce needs to be stirred frequently so that the lentils don't stick to the bottom of the pan.

Add tomato soup, salt, pepper and a little extra water, if needed. Gently bring to the boil.

Serve with spaghetti and grated cheese.



In our house the left-overs are heated up for breakfast the next day.


Food Facts:

Lentils are one of our oldest foods. They originated in Asia and North Africa and are still grown there as well as in France and Italy. They are rich in B Vitamins which boost our immune systems. Lentils can help boost energy, they are rich in fibre and are full of anti-carcinogenic phyto chemicals. Their colours range from yellow to red-orange to green, brown or even black. Canada is the largest export producer of lentils in the world.



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