Lentil Pasta
This Lentil Pasta is a hearty meal packed with protein and flavor! Perfect for any day of the week.
Servings: 4 servings
Ingredients
- 10 ounces Pappardelle Pasta
- 2 tablespoons Extra-Virgin Olive Oil for sautéing and drizzling
- 1 medium Yellow Onion diced
- 1 medium Carrot finely chopped
- 8 ounces Cremini Mushrooms finely chopped
- 3 cloves Garlic chopped
- Sea Salt & Black Pepper to taste
- 1 teaspoon Balsamic Vinegar
- Tamari
- 1 cup Cooked Green Lentils (from ½ cup dry)
- 24 ounces Marinara Sauce
- Parmesan Cheese or Vegan Parmesan for serving
- Fresh Parsley for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the 10 ounces of pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the diced onion and chopped carrot, sautéing until the onion is translucent, about 5 minutes.
- Stir in the finely chopped cremini mushrooms and garlic. Cook for an additional 5-7 minutes, until the mushrooms are softened and the garlic is fragrant.
- Sprinkle in the sea salt and freshly ground black pepper, stirring to combine. Add the balsamic vinegar and tamari, mixing well to incorporate.
- Add the cooked green lentils and marinara sauce to the skillet. Stir to combine, letting the mixture simmer for about 10 minutes to meld the flavors.
- Toss the cooked pappardelle pasta into the skillet, gently mixing to ensure the pasta is well-coated with the lentil and sauce mixture.
- Divide the Lentil Pasta among serving plates. Drizzle with additional extra-virgin olive oil, sprinkle with Parmesan cheese or vegan Parmesan, and garnish with fresh parsley.
Equipment
- Large pot
- Skillet
- Wooden Spoon
- Measuring cups and spoons
- Colander
- Chef’s knife
Notes
- Cook lentils from scratch for a time-saving option.
- Flavors improve after a day in the fridge, perfect for meal prep.
- For a spicier dish, add red pepper flakes or jalapeños.