Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
42
High
Nutrition per serving
Calories499.5 kcal (25%)
Total Fat9.8 g (14%)
Carbs85.3 g (33%)
Sugars12 g (13%)
Protein18.9 g (38%)
Sodium588.3 mg (29%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat the olive oil in a pan
Step 2
Add the onion, celery and carrot, all finely chopped, and fry gently for 10 mins
Step 3
Stir in the garlic, chopped tomatoes, tomato purée, bay leaf, hot vegetable stock and red lentils
Step 4
Cover and simmer for 15 mins, stirring from time to time
Step 5
Meanwhile, cook the spaghetti according to the pack instructions, then drain, reserving 3 tbsp cooking water
Step 6
Stir that into the sauce with the fresh or dried basil, and serve with the pasta
Step 7
Add some freshly ground black pepper and fresh basil leaves, if you like.
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Notes
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