Dana Slatkin

Spaghetti with Tomatoes, Lentils and Spinach

Spaghetti with Tomatoes, Lentils and Spinach

When it comes to eating, my girlfriends and I love to compare notes. Best meal of the week? Home-run dinner recipes? Latest orgasmic restaurant feast? We need to know!

It turns out birds of a feather tend to have similar appetites. When my pal Jessica reported she had been hungering for a big bowl of spaghetti with lentils and spinach, I couldn’t help drooling.

With the chill of fall in the air and the imminent pressure of the upcoming holidays, we were both hankering for the hearty reassurance of this vegetarian dish. Inspired by a delicious menu item at a local Italian trattoria, Locanda Veneta, it makes a perfect meatless weeknight meal. The lentils lend a rib-sticking wholesomeness to the rich sauce without requiring much of your time or attention. Since my children consider lentils a gratuitous intrusion on their favorite food, I puréed the sauce so they wouldn’t even notice. For a bit of indulgence, I swirled in some butter at the end, though if you are bracing yourself for the season of gorging, you are welcome to abstain.

Perhaps this recipe will answer your current cravings, too. After all, I believe in foodie synchronicity.

Serve this hearty pasta dish alongside Sautéed Spinach with Porcini-Truffle Powder or Roasted Brussel Sprout Chips for a complete vegetarian feast.

The November cooking contest is here! Send in your favorite stuffing recipe to win a surprise cooking utensil and a copy of my book, Summertime Anytime!

Photo credit: tasteofhome.com

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  1. Sarah R says:

    I didn’t have tomato puree on hand so I used some fresh diced tomatoes and some salsa instead. Also, I needed to use up some bowtie pasta so I used that instead of spaghetti. Still worked out great! My hubby is a meat lover, and he still found this meal filling, even without meat. Thanks for a great veggie twist on an all-time favorite!

  2. Lisa says:

    Thank you, I really loved this recipe – it was a delicious one-pot meal! My whole family loved it. I wasn’t sure when the herbs were meant to be added, so I mixed them in with the onions and garlic just before adding the lentils. And I used agave because I didn’t have any sugar. This recipe is a winner and I will be making it again and again!

  3. Dana Slatkin says:

    Thanks so much for your comment. Glad you liked the recipe. I will fix the directions to include the Herbes de Provence.
    Wishing you warm and scrumptious holidays,


  4. Gina says:

    Great dish. I used finely shredded swiss chard instead of spinach. You have wonderful recipes.

  5. Dana Slatkin says:

    Glad you liked the recipe, Gina. Great call on the swiss chard! I imagine kale or beet greens would work well, too. Thanks for checking in and best wishes.

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