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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
  1. 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.
  2. Warm lentils in a small saucepan over low heat.
  3. 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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