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–+ servings

Pasta with Lentils

A hearty and nutritious dish combining pasta and lentils in a savory tomato sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Lentils
  • 2 cups pasta any type, such as penne or fusilli
  • 1 cup dry lentils green or brown lentils
  • 4 cups vegetable broth or water
Vegetables and Seasoning
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 can diced tomatoes 14.5 oz can
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Cook the Lentils
  1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender.
  2. Drain any excess liquid and set lentils aside.
Prepare the Pasta
  1. In the same pot, bring water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
  1. In a skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until vegetables are softened.
Combine Ingredients
  1. Add the cooked lentils and diced tomatoes to the skillet with vegetables. Stir in oregano, basil, salt, and pepper. Cook for an additional 5 minutes, allowing flavors to meld.
  2. Toss the cooked pasta with the lentil mixture until well combined. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 18gFat: 7gSaturated Fat: 1gFiber: 15gSugar: 5g

Notes

Feel free to add other vegetables or spices according to your taste. This dish can be served with grated Parmesan cheese on top for added flavor.

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