Diabetic-Friendly Lentil Spaghetti Skillet Recipe

About this recipe

A hearty and healthy one-pan dinner featuring lentils, tomatoes, and whole-grain spaghetti. Perfect for those seeking a diabetic-friendly, vegetarian meal solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 400G Italianavera Chopped Tomatoes, 400G
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 830G Turkish Tomato Paste, 830G
• - Chilli Powder Rajah
• - Schwartz Paprika
• - Schwartz Oregano
• 100G Terre Exotique Winemaker'S Salt, 100G
• 400G Whole Chickpeas In Water
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tropical Sun Onion Powder
• 50 Ml Modern Nature Stevia Drops Caramel Sweetener
• - Trs Brown Lentils

Instructions

1. 1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. 2. Add 1 finely chopped onion and cook until caramelized, about 5-7 minutes.
3. 3. Stir in 2 minced garlic cloves and sauté for 2 minutes until fragrant.
4. 4. Add 400 g of cooked brown lentils and 1/2 cup of chickpeas, stirring until heated through.
5. 5. Pour in 2 cups of vegetable broth, 400 g of diced tomatoes, and 150 g of tomato paste. Mix well.
6. 6. Season with 2 tablespoons of onion powder, 1/2 tablespoon of chili powder, 1/2 tablespoon of paprika, 1 1/2 teaspoons of oregano, 1 teaspoon of stevia, and 1 teaspoon of salt. Stir to combine.
7. 7. Simmer the mixture over medium heat, stirring occasionally, for 25-30 minutes. Add more broth if needed to maintain a saucy consistency.
8. 8. Continue cooking until the lentils and chickpeas are tender and the flavors are well combined.
9. 9. Serve hot, garnished with fresh herbs if desired.