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Italian Lentil Spaghetti

Italian Lentil Spaghetti


1 Tablespoon vegetable oil
1 medium onion, diced
3 cloves of garlic, minced (or
1 teaspoon of garlic powder)
1 carrot, diced
2 stalks celery, diced
2 1/2 cups water
1 1/4 cups red lentils
2 cans (398 mL each) tomato sauce
2 teaspoons each (parsley, oregano, basil)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
375 grams (size of a “Toonie”) spaghetti, whole wheat


  1. In a large pot over medium heat, add oil, onion, garlic, carrot and celery. Cook until vegetables are soft.
  2. Rinse red lentils under cold water. Add lentils and water (2 1/2 cups) to the pot. Bring to a boil, then cover and cook on low heat for 10 minutes or until lentils are soft.
  3. Stir in tomato sauce, parsley, oregano, basil, salt, and cayenne pepper.
  4. Reduce heat to low. Cover with a lid and cook for 15 minutes. Stir occasionally. It will burn easily if cooked on a high heat.
  5. In another pot of boiling water, add spaghetti. Cook for 10 to 12 minutes until spaghetti is tender (whole wheat spaghetti takes a little longer to cook). Drain spaghetti. 6. Serve sauce over spaghetti.

Serves 6


  • Lentils are a great source of iron. Soft, pureed lentils can be given to a baby at 6 months.