Ingredients Serves 4
- 2 carrots
- 1 green bell pepper
- 1 onion
- 3 cloves garlic
- 2 tbsp oil
- 17 oz/500 g crushed tomatoes
- 1 cup green lentils
- 1/2 tsp paprika
- 2 tsp cayenne pepper
- 1 tbsp cider vinegar
- 2 tsp agave/mapple syrup (or honney)
- 1 tsp salt
- 10 oz/300 g spaghetti
Peel 2 medium-size carrots and cut them into small cubes. Core and remove seeds from the bell pepper, cut it into small cubes (you can check the article, how to prepare a bell pepper. Mince 3 garlic cloves. Peel and dice one small onion.
In a large frying pan heat up 2 tablespoons of oil. Saute onion over medium heat for 3-4 minutes, stiring from time to time.
Add the carrots, bell pepper and garlic. Stir well. Next, add 1/2 teaspoon of paprika, 2 teaspoons (or less) cayenne pepper and 1 teaspoon of salt, mix well and cook for 5 minutes.
Pour in crushed tomatoes, 1 cup of water, 1 tablespoon of cider vinegar and 2 teaspoons of syrup. Bring to a boil
Add the rinsed lentils, reduce heat to low and cook covered for 40 minutes, stiring occasionally. At the end of the cooking time, the lentils should absorb all the water and be soft. Sauce should be quite thick.
Meanwhile, cook the spaghetti according to the package instructions, drain with a strainer or colander. Combine lentil sauce with pasta, serve hot.