Lentil Spaghetti Sauce
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Ingredients
- 1 pound ground beef, 90% lean
- 1 cup onion (chopped)
- 1 garlic clove (crushed, or 1/2 teaspoon garlic powder)
- 1 1/2 cups lentils (cooked, drained)
- 28 ounces spaghetti sauce, low-sodium (1 jar, can use 28-32 ounces)
Instructions
- Wash hands with soap and water.
- In a large sauce pan brown meat. Drain.
- Add onion and garlic to drained meat. Cook until onions are soft but not brown.
- Add cooked lentils and spaghetti sauce and bring to a boil. Lower heat and cook gently for 15 minutes.
- Serve sauce over hot cooked spaghetti noodles.
Nutrition
| Calories | 251 |
|---|---|
| Protein | 21 g |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 50 mg |
| Sodium | 85 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service Nutrition Education Program