This dish was a mainstay growing up in my Queens, NY home. At least one a week my grandmother, who lived with us, would make this dish, one of the easiest, tastiest, and most nutritious of dinners. Along with a side salad, you have a host of nutrients to serve your body well.

  • 16 oz brown lentils
  • 8 oz can tomato sauce
  • 1/2 onion, chopped
  • Salt and pepper to taste
  • water
  • medium saucepan of boiling water
  • pasta of your choosing


  • Rinse lentils well
  • Place lentils in large sauce pot and cover with water just to cover the lentils. Put on medium low heat and bring to boil
  • In another pot, bring a good amount of water to a boil. After boiling, keep on simmer/warm.
  • In small saucepan, saute chopped onion in a little veggie broth or, if no heart disease, a scant amount of olive oil.
  • When onion cooked, add to lentils.
  • As lentils begin to simmer, the water will be absorbed. Add the very hot water from boiling water pot, and add enough to just cover the lentils. Bring lentils to low boil and simmer. Keep adding water as water is absorbed.
  • After about 20 minutes add the can of tomato sauce and mix well.
  • Add salt and pepper to taste.
  • Takes about 45 minutes for lentils to cook.

Adding the Pasta:  I usually use either cappellini or spaghettini, cut in quarters. I cook the pasta and when draining, I leave a wee bit of water in the spaghetti. Then ladel the lentils into the spaghetti, taste for salt and pepper and enjoy.

You can also add cooked cut up greens to the dish if you like.