Description
This One Pot Lentil Pasta is a quick and nutritious meal that’s perfect for busy weeknights. Packed with protein, fiber, and flavor, this dish is sure to become a family favorite.
Ingredients
Scale
Pasta:
- 8 ounces whole wheat or lentil pasta
Lentil Mixture:
- 1 cup dry brown or green lentils (rinsed)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium carrot (diced)
- 1 medium zucchini (diced)
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- Salt and black pepper to taste
For Serving:
- Fresh parsley for garnish
- Grated Parmesan or vegan Parmesan (optional)
Instructions
- Prepare the Lentil Pasta: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté for 4 to 5 minutes until softened. Stir in zucchini and cook for another 2 minutes.
- Cook the Pasta: Add the rinsed lentils, pasta, diced tomatoes with juice, vegetable broth, basil, oregano, smoked paprika, and red pepper flakes if using. Bring to a boil, then simmer for 20 to 25 minutes until tender.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with parsley and Parmesan or vegan Parmesan if desired.
Notes
- You can swap zucchini for spinach or kale for a greener variation.
- Red lentils cook faster but will create a creamier texture, so adjust cooking time accordingly.
- For a gluten-free option, use certified gluten-free lentil pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 17g
- Cholesterol: 0mg
