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Spagetti and Lentils Recipe

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This recipe for Spagetti and Lentils, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Penny Delany


2 T. olive oil
1 small onion, chopped
1 clove garlic, minced
c. dry lentils
1 cans (14 oz. size) diced tomatoes
6 oz. tomato paste
1 c. water
tsp. basil
tsp. oregano
tsp. thyme
tsp. salt
c. red wine (or chicken broth)
8 oz. spaghetti, cooked (or spagetti squash)
freshly grated Parmesan cheese

In a large skillet, saute onions and garlic in 2 T. oil.
Add remaining ingredients except spagetti.
Bring to a boil then reduce heat to simmer, stirring occasionally.
Cook for 1 hr.
Serve over or mixed with spagetti.
Top with grated Parmesan.

Number Of Servings:
Number Of Servings:
4 servings




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