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Nutrition Facts
Serving Size 1 (228g) Recipe makes 4 servings
Calories 667
Calories from Fat 151		(22%)
Amount Per Serving		%DV
	Total Fat 16.8g	25%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 641mg		26%
Potassium 835mg		23%
Total Carbohydrate 94.2g		31%
	Dietary Fiber 14.9g	59%
	Sugars 3.5g
Protein 33.2g		66%
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Lentil Spaghetti With Bacon Bits

Recipe #377715 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Diceydi
Jun 18, 2009

I first tasted this dish years ago when I was served it by my then boyfriend's mother, who was of Italian descent, but never got the recipe at the time. Over the years since then, I have tried to recreate it. This recipe comes close and is now a family favourite.

SERVES 4 (change servings and units)

Ingredients

150 g lentils
100 g bacon bits
1 leek, cut in thin rounds
2 sticks celery, finely chopped
2 garlic cloves, crushed
1/2 tablespoon oil
pepper, paprika and salt to taste
300 g spaghetti
1/2 cup carnation light evaporated milk
1 tablespoon ricotta cheese

Directions

1
Cook the lentils in 1 litre of water for about 25 minutes Drain.
2
Meanwhile, cook bacon bits in oil, then add leek, celery and garlic and cook further 10 minutes Add seasonings.
3
Add lentils and mix well.
4
Cook spaghetti in salted water and drain (keep warm).
5
Whisk (or blend in blender) ricotta cheese into evaporated milk until smooth and add to lentils. Bring to a boil while stirring and then pour over the spaghetti. Serve immediately with a green salad.