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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 251 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 50 mg |
| Sodium | 85 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Total Sugars | 9 g |
| Added Sugars included | 1 g |
| Protein | 21 g |
| Vitamin D | 0 mcg |
| Calcium | 60 mg |
| Iron | 4 mg |
| Potassium | 846 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Lentil Spaghetti Sauce. Recipe source: Montana State University Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.