Spaghetti with Lentil Marinara Sauce

• 8 ounces of dry spaghetti
• ½ cup dry lentils
• 1½ cup water
• 2 cups no-salt-added tomato sauce
• 1 tablespoon honey
• 2 tablespoon tomato paste
• 1 cup frozen mixed vegetables
• 1 teaspoon garlic powder
• ½ teasoon dried oregano
• ½ teaspoon dried basil
• 2 tablespoon grated parmesan cheese

1. Cook spaghetti according to package directions. Drain in a colander.
2. Meanwhile, place lentils and water in a large shallow pan. Bring to a boil then reduce to a simmer.
3. Cover and cook until lentils are almost done, around 15-20 minutes.
4. Add the rest of the ingredients and bring back to a boil.
5. Cook until the lentils and vegetables are tender, around 5 minutes.
6. Serve lentil marinra sauce over top of the cooked spaghetti. Garnish each plate with ½ tablespoon of parmesan cheese.

We recommend serving this dish with a green salad and whole-grain roll.

Makes 4 servings. Serving size: 1½ cups

Nutritional analysis per serving:

• Calories 385
• Calories from Fat 23
• Saturated Fat 0g
• Total Fat 2g
• Cholesterol 2mg
• Sodium  132mg
• Total Carbohydrate 72g
• Dietary Fiber 13g
• Protein 19g

Exchanges: 1½ meat, 3 bread, 2 veg