Hearty Lentil Pasta

why make this recipe

Lentil Pasta is a delicious and healthy dish that brings together the goodness of lentils and pasta. It’s a great choice for anyone looking to eat more plant-based meals or for those just wanting to try something new. With its hearty ingredients and comforting flavors, this recipe is perfect for lunch or dinner. Plus, it’s full of nutrients, making it a guilt-free indulgence!

how to make Lentil Pasta

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion (chopped)
• 1 large carrot (chopped)
• 2 cloves garlic (minced)
• 1 sprig rosemary (or thyme)
• 2 bay leaves (or sage)
• 2 tablespoons tomato paste
• 1 cup dried lentils (green or brown)
• 12 cherry tomatoes (halved)
• 4 cups vegetable broth (+ 2 cups / 500 ml for cooking the pasta)
• 1½ cups ditalini pasta (or other short pasta like penne, ditaloni, conchiglie, or rotini) (7 oz)
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 2 tablespoons Italian parsley (chopped)

Directions:

1. Heat the olive oil in a large skillet or Dutch oven.
2. Add the chopped onion and carrot. Sauté for 4 minutes until softened.
3. Add the minced garlic, rosemary, bay leaves, and tomato paste. Sauté for 1 more minute, stirring often.
4. Stir in the rinsed lentils, halved cherry tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. The lentils should be almost cooked at this stage.
5. Stir in the pasta and an additional 2 cups of vegetable broth. Simmer until the pasta is cooked, about 12 minutes. Stir often and add more broth if the sauce gets too thick.
6. Taste and adjust the salt before serving. Top with chopped Italian parsley. Optionally, add a squeeze of lemon or some grated Parmesan cheese.

how to serve Lentil Pasta

Serve Lentil Pasta warm in bowls, garnished with fresh parsley or a sprinkle of cheese if desired. It pairs wonderfully with a side salad or crusty bread for a complete meal.

how to store Lentil Pasta

To store leftovers, allow the pasta to cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3-4 days. If you’d like to freeze it, portion it into freezer-safe bags and store for up to 3 months.

tips to make Lentil Pasta

• Rinse lentils before cooking to remove any dirt or impurities.
• Adjust seasoning according to your taste. You can add more salt, pepper, or herbs if desired.
• For extra flavor, try adding other vegetables like spinach or zucchini to the mix.
• If you like a kick, consider adding a pinch of red pepper flakes.

variation

You can easily make this recipe vegan by sticking to the ingredients listed, or try adding cooked sausage or chicken for a non-vegetarian option. For a gluten-free version, use gluten-free pasta.

FAQs

1. Can I use other types of pasta?
Yes! You can substitute ditalini with any short pasta like penne or rotini.

2. How can I make it spicier?
Add some red pepper flakes or jalapeños to heat it up!

3. Can I make this recipe in advance?
Absolutely! You can prepare it a day ahead and warm it up when ready to serve. Just add a little broth to adjust consistency if needed.

Lentil Pasta

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• Author: ikramnihad
• Total Time: 47 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and healthy dish that combines lentils and pasta, perfect for plant-based meal enthusiasts.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 onion (chopped)
• 1 large carrot (chopped)
• 2 cloves garlic (minced)
• 1 sprig rosemary (or thyme)
• 2 bay leaves (or sage)
• 2 tablespoons tomato paste
• 1 cup dried lentils (green or brown)
• 12 cherry tomatoes (halved)
• 4 cups vegetable broth (+ 2 cups for cooking the pasta)
• 1½ cups ditalini pasta (or other short pasta like penne, ditaloni, conchiglie, or rotini)
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 2 tablespoons Italian parsley (chopped)

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Instructions

1. Heat the olive oil in a large skillet or Dutch oven.
2. Add the chopped onion and carrot. Sauté for 4 minutes until softened.
3. Add the minced garlic, rosemary, bay leaves, and tomato paste. Sauté for 1 more minute, stirring often.
4. Stir in the rinsed lentils, halved cherry tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
5. Stir in the pasta and an additional 2 cups of vegetable broth. Simmer until the pasta is cooked, about 12 minutes. Stir often and add more broth if the sauce gets too thick.
6. Taste and adjust the salt before serving. Top with chopped Italian parsley and a squeeze of lemon or some grated Parmesan cheese.

Notes

Rinse lentils before cooking. Adjust seasoning according to your taste. Consider adding other vegetables like spinach or zucchini for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 18g
• Cholesterol: 0mg

Keywords: Lentil Pasta, Vegetarian Pasta, Healthy Meals, Plant-Based Recipe