One-Pot Red Lentil Spaghetti | Creamy 20-Min Pasta #shorts #cooking

A creamy, hearty one-pot pasta made with red lentils, tomato sauce, olives, and mozzarella—flavored with dried herbs for that cozy, homemade taste.

INGREDIENTS (serves 3–4)
2 medium onions, finely chopped
1 garlic clove, minced
150 g carrot, grated
100 g red lentils
1 tomato, chopped
100 ml tomato passata
200 g spaghetti
50 g mozzarella, torn into pieces
A handful of olives (green or black)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp paprika powder
Salt & black pepper, to taste
2 tbsp olive oil (for cooking)
Water, as needed

PREPARATION
1. Base Flavor:
Heat olive oil in a pot. Add onions and garlic, sauté until golden.
2. Add Veggies & Lentils:
Stir in grated carrots and red lentils. Season with paprika, salt, and black pepper.
3. Tomato Sauce:
Add chopped tomato and passata. Pour water to cover, simmer until lentils start softening.
4. Cook Pasta in Sauce:
Break spaghetti in half, add to the pot. Pour more hot water if needed. Cook until al dente.
5. Final Touch:
Mix in olives, then add mozzarella so it melts into the sauce.
6. Dried Herbs:
Sprinkle dried basil, oregano, and parsley. Stir gently and serve hot.

SERVING SUGGESTION
Creamy, hearty one-pot pasta made with red lentils, tomato sauce, olives, and mozzarella – flavored with dried herbs for that cozy, homemade taste.

🔬 NUTRITION (per serving, approx.):
Calories: ~420 kcal
Protein: ~19 g
Carbs: ~55 g
Fat: ~14 g
Fiber: ~9 g

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