One-Pot Taco Spaghetti

One-Pot Taco Spaghetti




1 cup walnuts

1 cup lentils  or pigeon peas (cooked) and liquid drained

1 tablespoon olive oil

1 medium onion, finely chopped

1 medium red pepper, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon dried oregano

¼ teaspoon Cayenne pepper, (optional)

2 tablespoons Bragg’s liquid aminos, or Tamari sauce, or Soy Sauce

1 tablespoon tomato paste

1-14 oz can diced tomatoes

41/2 cups water

½ teaspoon salt

8 ounce spaghetti ( or serve over white or brown rice)




Place walnuts and cooked lentils in a food processor, pulse until crumbly but not smooth.

Heat oil in a large stock pot over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds.

Add walnut/lentils mixture, cumin, paprika, oregano, cayenne, salt and liquid aminos.

Cook until mixture begins to brown, about 5 minutes, while stirring periodically.

Stir in tomato paste, tomatoes, spaghetti, and water. Cover pot bring to a boil and reduce heat to simmer until spaghetti is aldente., about 20 minutes. Stirring in occasionally

Delicious served warm with salad.


Note: Usually make this when I have left over lentils, quick meal!



Adapted from Healthy Steps Web Site