An Alternative to Tomato Sauce for Spaghetti

This particular sauce originates from my brother in law who discovered it while in Iqaluit for some research, hence the name Iqaluit spaghetti. I never used red masoor lentils until I was introduced to this. When cooked, they release a smoky smell and flavor that is not too overpowering, but just enough. You don't need many other herbs and spices to add flavour to this dish.

Again, this is a fast simple dish that is great for winter, because it can potentially be made from all canned/bottled ingredients, if you happen to not have any fresh vegetables on hand.

Ingredients

2 tbsp olive oil

2 onion, diced

2 bay leaves

2 cloves of garlic, finely chopped

4 tomatoes, chopped, or can of diced tomatoes

2 carrots, diced

1 cup red lentils (masoor lentils)

3 cups water

1 small bottle of artichokes, chopped

10 mushrooms, sliced

healthy handful (or two) of spinach

salt and pepper to taste

feta cheese for sprinkling

cooked whole wheat pasta of your choice (I recommend spaghettini)

Directions:

1. In a hot, large pot, add oil, then onions and a dash of salt of medium high heat

2. When onions are soft, add bay leaf, garlic and tomatoes and increase the heat.

3. When the tomatoes are bubbling, reduce back to medium and add carrots. Cook for 5 minutes covered.

4. Add lentils and water. Stir and cook the lentil for about 20 minutes covered. Be sure to stir around every once in a while to prevent sticking/burning.

5. Once the lentils are soft, add artichokes and mushrooms. Cook for another 5 minutes. Cook even longer if you find the sauce is too runny.

6. Add salt to your taste. Add spinach. Cover pot until spinach has wilted.

7. Serve with freshly boiled pasta and a generous sprinkling of feta and fresh ground pepper!