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Fiery Lentil Spaghetti Arrabiata
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Fiery Lentil Spaghetti Arrabiata

Fiery Lentil Spaghetti Arrabiata

with Spinach and Roasted Red Peppers

There's nothing boring about this dinner! Lentils and tomatoes are the base of a sauce that's jazzed up with garlic, chili flakes and chili sauce. Penne acts as the perfect pasta shape to capture all the sauce!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

170 g


(Contains Wheat)

370 mL

Crushed Tomatoes

½ cup

Red Lentils

56 g

Baby Spinach

3 unit

Garlic, cloves

1 tsp

Chili Flakes

170 mL

Roasted Peppers

½ tbsp

Chili-Garlic Sauce

7 g


2 tbsp

Tomato Sauce Base

56 g

Yellow Onion

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat10 g
Saturated Fat1.5 g
Carbohydrate112 g
Sugar14 g
Dietary Fiber17 g
Protein28 g
Cholesterol0 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Medium Pot
Large Non-Stick Pan


Cook spaghetti

Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

Cook lentils

Meanwhile, rinse lentils in a strainer until water runs clear. Add lentils and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until tender, 6-8 min. Drain lentils.


Meanwhile, drain and rinse roasted red peppers, then roughly cut into 1/2-inch strips.Peel, then cut half the onion into 1/2-inch pieces. (Use whole onion for 4 ppl.)Peel, then mince or grate garlic. Roughly chop spinach.Roughly chop parsley.

Start sauce

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring constantly, until fragrant, 2-3 min.Add tomato sauce base and garlic. Cook, stirring often, until combined, 1 min.

Finish sauce

Add crushed tomatoes, reserved pasta water, roasted red peppers and 1/2 tbsp chili-garlic sauce.Cook, stirring occasionally, until warmed through, 3-4 min. Add lentils. Cook, stirring occasionally, until well-combined and slightly reduced, 2-3 min.Season with salt and pepper.

Finish and serve

Add sauce and spinach to the pot with spaghetti, then toss until spinach wilts, 1 min. (TIP: For a more luscious sauce, stir 1 tbsp olive oil or plant-based butter into the sauce!)Season with salt and pepper, to taste.Divide spaghetti between bowls. Sprinkle parsley over top.