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Ingredients
- 4 tbsp olive oil
- 1/2 cup carrots , chopped
- 1 large onion , peeled and finely chopped
- 6 garlic cloves , minced
- 2 celery stocks , rinsed and finely chopped
- 1 1/2 cups lentils , well rinsed
- 1/2 tsp thyme
- 1 28 oz can whole tomatoes
- 4 cups chicken or vegetable broth
- 1 spaghetti squash , about 4 lbs, halved lengthways, seeds removed
- sea salt and fresh ground black pepper
Ingredients
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Instructions
To Prepare Squash:
- Preheat oven to 400 degrees. Brush cut sides of squash with oil and place cut sides down on rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly.
- Scrape squash with a fork to remove flesh in long strands.
To Prepare Sauce:
- Heat oil in a large skillet over medium heat. Add carrots, onion, garlic and celery. Cook 5 minutes or until vegetables are soft. Add lentils and thyme. Continue cooking a few minutes more, stirring until lentils are coated. Add tomatoes to lentil mixture, breaking them up a bit. Add 4 cups broth. Bring mixture to a boil. Reduce heat, cover, and simmer, stirring occasionally. The lentils are done when they start to soften a little. Season with salt and pepper. Serve warm over squash.