YOUR SOLIN GENERATED RECIPE
Hearty Lentil and Cottage Cheese Spaghetti
Simmered red lentils and tinned tomatoes create a thick sauce for wholemeal spaghetti, finished with a dollop of creamy cottage cheese for a velvety texture.
INGREDIENTS
0.25 cup red lentils
1.25 oz wholemeal spaghetti
1 cup low-fat cottage cheese
0.5 cup tinned crushed tomatoes
1 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Bring a large pot of salted water to a boil and cook the wholemeal spaghetti until al dente.
While pasta cooks, heat olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until translucent.
Stir in the red lentils, crushed tomatoes, and 0.5 cup of water, then simmer covered for 12-15 minutes until the lentils are soft.
Season the sauce with sea salt, black pepper, and dried oregano, adding a splash of pasta water if the sauce is too thick.
Drain the spaghetti and combine it with the lentil tomato sauce, tossing well to coat every strand.
Divide into bowls and top with the cottage cheese, stirring it in slightly to create a creamy texture.