Hearty Lentil Pasta
A delicious and nutritious meal combining lentils and whole wheat pasta, perfect for any day of the week.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 320 kcal
Lentils
- 1 cup dried green or brown lentils, rinsed and drained
- 8 ounces whole wheat pasta (spaghetti or penne)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
In a medium pot, bring 4 cups of water to a boil. Add the rinsed and drained lentils and cook for 20-25 minutes until tender. Drain and set aside.
In a separate pot, bring water to a boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions for 8-10 minutes until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes until soft and fragrant.
Stir in the can of diced tomatoes, vegetable broth, dried oregano, and dried basil. Bring to a gentle simmer and cook for 10 minutes.
Add the cooked lentils to the sauce, season with salt and pepper, and toss the cooked pasta into the lentil sauce. Serve hot, garnished with fresh chopped parsley.
Calories: 320kcalProtein: 15gSodium: 400mg
Keyword healthy, pasta, vegetarian