Lentil Pasta

why make this recipe

Lentil Pasta is a wonderful dish because it combines the heartiness of lentils with the comfort of pasta. It’s tasty, healthy, and easy to prepare. This dish is perfect for busy weeknights or any day when you want something warm and filling. Plus, it’s a great way to sneak in some extra veggies and nutrients.

how to make Lentil Pasta

Ingredients:

• 10 ounces pappardelle pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ½ medium yellow onion, diced
• 1 medium carrot, finely chopped
• 8 ounces cremini mushrooms, stemmed and finely chopped
• 3 garlic cloves, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon balsamic vinegar
• 1 teaspoon tamari
• 1½ cups cooked green or French green lentils, from ½ cup dry
• 24 ounces marinara sauce
• ½ cup Parmesan cheese or vegan Parmesan, for serving
• Fresh parsley, for garnish

Directions:

1. Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions. Cook until al dente, then drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrot. Cook, stirring occasionally, for 5 to 8 minutes, or until softened.
3. Add the mushrooms, garlic, salt, and several grinds of pepper. Cook for another 5 to 8 minutes, stirring occasionally, until the mushrooms are tender.
4. Stir in the balsamic and tamari. Then add the lentils and marinara sauce. Cook, stirring for 2 minutes, until everything is well-combined and heated through.
5. Add the pasta to the skillet and toss everything together to combine.
6. Portion onto plates and serve with Parmesan cheese and fresh parsley for garnish.

how to serve Lentil Pasta

Serve Lentil Pasta warm, with some grated Parmesan cheese or vegan Parmesan on top. A sprinkle of fresh parsley adds a nice touch and enhances the flavor. It goes well with a side salad or some garlic bread to complete the meal.

how to store Lentil Pasta

If you have leftovers, let the pasta cool completely. Place it in an airtight container and store it in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.

tips to make Lentil Pasta

• Make sure to cook the lentils beforehand. You can use canned lentils for a quicker option or prepare them from dry the day before.
• Adding more vegetables such as spinach or bell peppers can boost the nutritional value.
• Adjust the seasonings according to your taste. You can add some chili flakes for a spicy kick or herbs like basil for extra flavor.

variation

You can replace pappardelle pasta with any pasta shape you like. Zucchini noodles can also be used for a gluten-free option. For a creamier sauce, consider adding a splash of cream or a dollop of ricotta to the marinara.

FAQs

Can I use other types of lentils?
Yes, you can use any type of lentils you have on hand, such as brown or black lentils. Just make sure they are cooked before adding them to the dish.

Can I make this recipe in advance?
Absolutely! You can prepare the sauce and cook the lentils ahead of time. When you’re ready to eat, just cook the pasta and combine everything.

Is this dish suitable for vegans?
Yes, just use vegan Parmesan and ensure your marinara sauce is dairy-free. This makes it a great option for those following a vegan diet.

Lentil Pasta

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and healthy pasta dish made with lentils and fresh vegetables, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 10 ounces pappardelle pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• ½ medium yellow onion, diced
• 1 medium carrot, finely chopped
• 8 ounces cremini mushrooms, stemmed and finely chopped
• 3 garlic cloves, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon balsamic vinegar
• 1 teaspoon tamari
• 1½ cups cooked green or French green lentils, from ½ cup dry
• 24 ounces marinara sauce
• ½ cup Parmesan cheese or vegan Parmesan, for serving
• Fresh parsley, for garnish

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Instructions

1. Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions. Cook until al dente, then drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and carrot. Cook, stirring occasionally, for 5 to 8 minutes, or until softened.
3. Add the mushrooms, garlic, salt, and several grinds of pepper. Cook for another 5 to 8 minutes, stirring occasionally, until the mushrooms are tender.
4. Stir in the balsamic and tamari. Then add the lentils and marinara sauce. Cook, stirring for 2 minutes, until everything is well-combined and heated through.
5. Add the pasta to the skillet and toss everything together to combine.
6. Portion onto plates and serve with Parmesan cheese and fresh parsley for garnish.

Notes

For extra nutrition, feel free to add more veggies like spinach or bell peppers. Adjust seasonings to your taste if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: Lentil Pasta, vegetarian recipe, healthy pasta, quick meals, comfort food