Classic Tomato Red Lentil Spaghetti
This super easy pasta recipe is made mainly of dry and canned goods such as tinned tomatoes, spaghetti and a few powerful anti-inflammatory spices thrown in for good measure.
- 100 100 g gluten free vegan red lentil spaghetti
- 200 200 g tinned tomatoes
- pinch of salt
- pinch of black pepper
- 1 1 Tbsp extra virgin olive oil
- 0.5 0.5 tsp ginger powder
- 0.5 0.5 tsp turmeric powder
- 0.5 0.5 tsp basil
- 0.5 0.5 tsp oregano
- 0.5 0.5 tsp sesame seeds
- 0.5 0.5 Tbsp nutritional yeast
- cherry tomatoes
- fresh basil
- fresh edible flowers (optional)
In a medium sized pan, add the spaghetti to simmering salted water and follow the instructions you find on the packaging (each brand might have different cooking times. This one, for instance, cooked in 12 minutes).
Meanwhile, in a saucepan mix in the tinned chopped tomatoes with a pinch of salt, a pinch of the extra virgin olive oil, the ginger, turmeric, basil and oregano. Cook for 3 minutes on medium heat making sure all the spices are well blended.
Serve the spaghetti with the tomato sauce. Add some fresh cherry tomatoes, sprinkle some sesame seeds and some nutritional yeast. Add in some fresh basil and some fresh edible flowers.
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