Lentil Pasta
There’s something incredibly comforting about a bowl of pasta, and when you add the nutrient power of lentils, it becomes a wholesome meal that both satisfies and nourishes. This Lentil Pasta dish combines the rich flavors of sautéed vegetables, hearty lentils, and a luscious marinara sauce, all served over tender pappardelle pasta. It’s not just a meal; it’s a celebration of flavors and textures that your family will adore. Plus, it’s a fantastic way to sneak in some extra protein and fiber while keeping dinner exciting.
Why This Recipe is a Keeper
This Lentil Pasta recipe is not only delicious but also incredibly versatile. Whether you’re cooking for a meat-loving crowd or a group of vegetarians, this dish pleases everyone. The combination of earthy lentils, savory mushrooms, and a robust marinara sauce creates a satisfying meal that feels indulgent yet wholesome. It’s perfect for weeknight dinners or meal prep, and the leftovers taste even better the next day. Plus, it’s easy to make and requires minimal fuss, making it a go-to recipe for busy days.
The Essentials
To create this delightful Lentil Pasta, you’ll need a few essential ingredients:
- 10 ounces pappardelle pasta: A wide noodle that holds the sauce beautifully.
- 2 tablespoons extra-virgin olive oil: For sautéing and adding richness.
- 1 medium yellow onion, diced: The base for flavor.
- 1 medium carrot, finely chopped: For sweetness and color.
- 8 ounces cremini mushrooms, stemmed and finely chopped: Adds umami and texture.
- 3 garlic cloves, chopped: Essential for aromatic flavor.
- 1 teaspoon sea salt: To enhance the flavors.
- Freshly ground black pepper: For seasoning.
- 1 teaspoon balsamic vinegar: Adds depth and acidity.
- 1 teaspoon tamari: A gluten-free soy sauce alternative.
- 1 cup cooked green or French green lentils: Packed with protein and fiber.
- 24 ounces marinara sauce: The heart of the dish, providing a rich and tangy base.
- ½ cup Parmesan cheese or vegan Parmesan: For topping, adding a salty finish.
- Fresh parsley: For garnish, providing a pop of color and freshness.
Toolbox for This Recipe
- Large pot: For boiling the pasta to perfection.
- Skillet: To sauté the vegetables and combine the lentils and sauce.
- Colander: For draining the pasta.
- Wooden spoon: For stirring and mixing.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
Stepwise Method: Lentil Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
Step 2: Sauté the Vegetables
In a large skillet, heat the 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the diced onion and finely chopped carrot. Sauté for about 5 minutes, or until the onion is translucent and the carrot is tender.
Step 3: Add Mushrooms and Garlic
Stir in the finely chopped cremini mushrooms and garlic. Cook for an additional 5-7 minutes, until the mushrooms have released their moisture and become golden brown.
Step 4: Season and Add Lentils
Season the mixture with sea salt, freshly ground black pepper, balsamic vinegar, and tamari. Stir to combine, then add the cooked lentils. Mix well and let everything warm through for about 2 minutes.
Step 5: Combine with Marinara Sauce
Pour in the marinara sauce and stir to incorporate with the lentil and vegetable mixture. If needed, add a splash of the reserved pasta water to loosen the sauce. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
Step 6: Toss with Pasta
Add the drained pappardelle to the skillet, gently tossing to coat the pasta with the lentil sauce. Ensure everything is well combined and heated through.
Step 7: Serve and Garnish
Divide the Lentil Pasta among serving plates. Top with grated Parmesan cheese or vegan Parmesan, and sprinkle with fresh parsley for a vibrant finish. Drizzle with a little extra olive oil if desired.
Swap Guide
- Pasta: Use gluten-free pasta if needed or swap pappardelle for another favorite shape like fettuccine or penne.
- Vegetables: Feel free to add in other vegetables such as bell peppers or spinach for added nutrition.
- Lentils: Swap green lentils for cooked brown lentils or even canned lentils for convenience.
- Cheese: For a nut-free option, skip the cheese or use nutritional yeast for a cheesy flavor.
Errors to Dodge
- Don’t overcook the pasta; it should be al dente for the best texture.
- Make sure to properly sauté the vegetables; this step builds the flavor base of the dish.
- Be cautious with salt, especially if your marinara sauce is already seasoned.
- Don’t skip the garnishes! They add essential flavor and visual appeal.
Storing Tips & Timelines
Leftover Lentil Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or additional marinara sauce to prevent drying out. For longer storage, consider freezing the pasta in portions, where it will last up to 2 months. Thaw in the refrigerator overnight before reheating.
Helpful Q&A
Can I use different types of lentils for this recipe?
Yes! While green or French green lentils are recommended for their texture, you can also use brown lentils. Just be mindful that cooking times may vary, so adjust accordingly.
Is this recipe suitable for meal prep?
Absolutely! Lentil Pasta holds up well, making it a great choice for meal prep. Just store the pasta and sauce separately to maintain the best texture.
Can I make this dish vegan?
Yes! Simply use vegan Parmesan or omit the cheese altogether, and you’ll have a delicious vegan Lentil Pasta that everyone will love.
What can I serve with Lentil Pasta?
Pair this dish with a simple green salad or garlic bread for a complete meal. A glass of red wine can also complement the flavors beautifully.
Healthy-ish Favorites
- Chickpea Pasta Salad
- Quinoa and Spinach Stuffed Peppers
- Zucchini Noodles with Avocado Pesto
- Cauliflower Alfredo Pasta
In Closing
Indulging in a bowl of Lentil Pasta is a delightful way to enjoy a hearty meal without compromising on health. With the rich flavors of sautéed vegetables and the comforting embrace of marinara sauce, this dish not only fills your belly but also warms your soul. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to become a beloved staple in your kitchen. So gather your ingredients, roll up your sleeves, and get ready to enjoy a deliciously wholesome dinner that’s as satisfying as it is nourishing.
Lentil Pasta
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later.
- In a large skillet, heat the 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the diced onion and finely chopped carrot. Sauté for about 5 minutes, or until the onion is translucent and the carrot is tender.
- Stir in the finely chopped cremini mushrooms and garlic. Cook for an additional 5-7 minutes, until the mushrooms have released their moisture and become golden brown.
- Season the mixture with sea salt, freshly ground black pepper, balsamic vinegar, and tamari. Stir to combine, then add the cooked lentils. Mix well and let everything warm through for about 2 minutes.
- Pour in the marinara sauce and stir to incorporate with the lentil and vegetable mixture. If needed, add a splash of the reserved pasta water to loosen the sauce. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
- Add the drained pappardelle to the skillet, gently tossing to coat the pasta with the lentil sauce. Ensure everything is well combined and heated through.
- Divide the Lentil Pasta among serving plates. Top with grated Parmesan cheese or vegan Parmesan, and sprinkle with fresh parsley for a vibrant finish. Drizzle with a little extra olive oil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, consider freezing the pasta in portions for up to 2 months.
- To reheat, warm in a skillet over low heat, adding a splash of water or sauce to prevent drying out.
