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Homemade Lentil Pasta photo

Lentil Pasta

This Lentil Pasta is a comforting, wholesome meal packed with flavor! Enjoy a delicious bowl of nourishing goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 10 ounces pappardelle pasta
  • 2 tablespoons extra-virgin olive oil for sautéing
For the Sauce:
  • 1 medium yellow onion diced
  • 1 medium carrot finely chopped
  • 8 ounces cremini mushrooms stemmed and finely chopped
  • 3 cloves garlic chopped
  • 1 teaspoon sea salt
  • to taste freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon tamari gluten-free soy sauce alternative
  • 1 cup cooked green or French green lentils
  • 24 ounces marinara sauce
  • ½ cup Parmesan cheese or vegan Parmesan for topping
  • fresh parsley for garnish

Equipment

  • Large pot
  • Skillet
  • Colander
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.