Description
This Pasta with Lentils is a comforting and nutritious dish that combines the earthy goodness of lentils with the satisfying texture of pasta. Perfect for any occasion, this simple recipe turns pantry staples into a wholesome meal that’s easy to prepare and budget-friendly. With a delightful blend of garlic, cumin, and fresh tomatoes, this one-pot wonder is not only vegan but also packed with protein, making it an excellent choice for health-conscious eaters. Serve it as a family dinner or meal prep for the week—either way, it’s sure to be a hit.
Ingredients
Scale
- 1 ¼ cup dried brown or green lentils
- 1 ¼ cup short pasta shapes (such as ditalini or elbows)
- 5 cups vegetable or chicken broth
- 8 cherry tomatoes, halved
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, diced
- 1 Tbsp tomato paste
- ¼ tsp ground cumin
- Salt and black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and halved cherry tomatoes; stir for about one minute.
- Incorporate rinsed lentils, ground cumin, tomato paste, broth, and black pepper into the pot. Stir well.
- Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook for about 20-25 minutes until lentils are soft.
- Taste and adjust seasoning with salt as needed.
- Stir in short pasta shapes and cook until al dente while stirring frequently.
- If too thick, add water or broth gradually until desired consistency is reached.
- Serve warm with a drizzle of olive oil and toppings like grated cheese or herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg