Easy Mediterranean Lentil Spaghetti
- ½ cup canned lentils, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt-free Italian herb seasoning
- ⅛ teaspoon black pepper
- 2 teaspoons balsamic vinegar
- 2 chopped basil leaves + 2 whole basil leaves for garnish
- ½ cup cooked spaghetti squash
- In a blender or food processor, puree lentils with olive oil, garlic, lemon juice, Italian seasoning, black pepper, and balsamic vinegar until smooth. Gently fold in chopped basil.
- Warm lentils in a small saucepan over low heat.
- Top spaghetti squash with lentil mixture, and garnish with basil leaves.
Recipe: Slim Down Now: Shed Pounds and Inches with Pulses—The New Superfood, by Cynthia Sass, M.P.H., R.D.
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