Tunisian Pasta with Lentils (Hlalem)

Ingredients:

1 tablespoon olive oil, or as needed

1 large onion, chopped

1 large carrot, grated

3 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

4 cups cold water

1 (19 ounce) can lentils, drained and rinsed

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (16 ounce) package spaghetti, broken into 1 1/2-inch pieces

Preparation:

- Heat oil in a large pot over medium heat. Saute onion, carrot, and garlic in the hot oil until soft, about 5 minutes.
- Add tomatoes, reduce heat to low, and continue to cook until carrots and onions are mushy, about 10 minutes.
- Stir in water, lentils, paprika, cumin, salt, and pepper; bring to a boil over high heat, about 5 minutes.

- Stir in pasta and bring to a boil once more, about 5 minutes. Cover the pot, turn off heat, and leave on the burner.
- Let sit for 15 minutes. Stir, cover again, and let sit until pasta is tender yet firm to the bite, about 15 minutes more.
- Stir and serve.

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Nutrition Values:

321 Calories
3g Fat
61g Carbs
14g Protein