Spaghettini With Spicy Lentil Sauce
Published October 8, 1991
- Total Time
- 35 minutes
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Ingredients
2 tablespoons olive oil
1 cup chopped fresh fennel
½ pound carrots, scraped and chopped fine
⅔ pound onions, chopped fine
2 large cloves garlic, chopped fine
¼ pound chunk prosciutto, diced
¼ to ½ teaspoon crushed red pepper flakes
1 teaspoon Hungarian sweet paprika
¼ teaspoon Hungarian hot paprika
1 heaping cup red lentils
5 cups water
1 teaspoon salt (optional)
1 pound spaghettini
Nutritional analysis per serving (6 servings)
87 grams carbs; 13 milligrams cholesterol; 514 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 8 grams fiber; 949 milligrams sodium; 24 grams protein; 7 grams sugar
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.
Private Notes