I love comfort food. I went on a 5 mile run yesterday, came home, and craved something filling and warm... I love this cool weather. So, I made spaghetti with a lentil-tomato sauce... and it was amazing. Justin and I sat on the couch making noises as we ate it. Justin makes these funny moaning/eating noises when he enjoys what he is eating. At first, it would drive me crazy, now I take it as a compliment.
I have one more run tomorrow before the big day on Sunday... Am I ready? ... No. But I will do it, and dang it, I will have fun doing it.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1/2 cup finely chopped carrots
- 6 cloves garlic, minced
- 1 1/2 cups lentils, rinsed
- 1/2 teaspoon dried thyme
- 1 can (28 ounces) whole tomatoes in puree
- Coarse salt and ground pepper
- 2/3 cup low-fat plain yogurt
- 1 1/2 pounds spaghetti or linguine
- Grated Parmesan cheese (optional)
- In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
- Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if des