Spaghetti with Spicy Lentils

Is this week over yet?? I know I shouldn't be complaining because I had a short week, but still... How are you coming along with your resolutions/goals? Well I am making good headway into my 101 in 1001. In fact, I completed one of my goals two days ago so I made another (similar goal) and set the bar higher! I am actually still finishing my list. It can be kind of difficult to come up with that many concrete goals. As I mentioned yesterday, I have been cooking some lighter fare to kind of make up for all of that holiday indulgence. I don't believe in diets, but I do think it is important to find light, healthy meals that don't sacrifice flavor. This dish is the epitome of that. I recently found it on Andrea's fabulous Cooking Books site and I was going to do it last week, but at the last minute, the carrot found it's way to the pork tenderloin and roasted carrots and parsnips. I scaled down the recipe a bit, but left some of the original components like the full 1/2 teaspoon of red pepper flakes. If spicy isn't your thing, just reduce the amount. Also, my carrots were on the small side so I used two, but you may find one is enough. This was so easy to prepare and really delicious. Plus, I loved the savory smell it gave my apartment. This recipe proves that you can have a light and healthy and yet hearty meal that still tastes delicious.


Spaghetti with Spicy Lentils
(Adapted from Cooking Books)

Olive oil

1/2 bulb fennel, chopped

1-2 carrots (depending on the size), peeled and chopped

1 onion, chopped

3 cloves garlic, minced

Kosher salt

1/2 teaspoon crushed red pepper flakes

1 teaspoon paprika

1/2 heaping cup dry lentils

8 ounces whole wheat spaghetti

Heat some olive oil in a 12" skillet and add the fennel, carrot, onion, garlic, salt and red pepper. Sauté the vegetables for 15-20 minutes, until they're soft.

Add the paprika and toss to coat the veggies. Cook for an additional 2 minutes.

Add the lentils and 2 1/2 cups of water. Bring the water to a boil, reduce the heat and simmer for around 20 minutes, until the lentils are soft but not falling apart.

Cook the pasta separately, until it is still quite firm.

Drain the pasta and add it to the lentil sauce. Toss for 1 or 2 more minutes until pasta is cooked to al dente. Serve