Spaghetti with Red Lentils and Asian Broccoli

30 minutes
4 servings
450 calories per serving
Vegan, gluten-free


  • 2 cups chopped Asian broccoli
  • ½ red onion, chopped
  • 3 cups cooked red lentils
  • 1 cup plain coconut milk beverage
  • 1 TBS vegetable broth powder
  • 2 TBS virgin coconut oil
  • Sea salt and pepper
  • 224 g of gluten-free spaghetti (4 servings)


  1. Steam the Asian broccoli and set aside.
  2. Roast the red onions in a pan for 5 minutes.
  3. Blend cooked lentils with the coconut milk and veggie broth powder.
  4. Add the roasted onion into the blender and liquify.
  5. Add some salt and pepper and the 2 TBS of virgin coconut oil.
  6. Cook the noodles as directed and drain.
  7. Serve the sauce over the pasta and add as a topping some steamed broccoli.

red lentils creamy spaghetti sauce

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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