Lentil Pasta
User Reviews
4.9
99 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Lentil Pasta
Report
This easy lentil pasta recipe is a hearty, delicious vegetarian dinner! A flavorful tomato and lentil sauce coats chewy ribbons of al dente pasta.
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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
Instructions
- Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
- Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
- Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
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