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PASTA WITH LENTILS

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A hearty and nutritious vegetarian dish combining tender lentils with pasta, flavored with garlic, tomatoes, and spices.

Ingredients

Dried Lentils

  • 1 ¼ cup dried brown or green lentils (rinsed)

Pasta Shapes

  • 1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni...)

Broth

  • 5 cups vegetable or chicken broth (plus more if needed)

Cherry Tomatoes

  • 8 pieces cherry tomatoes (cut into halves)

Olive Oil

  • 1 Tbsp olive oil (plus more for drizzling)

Garlic Cloves

  • 2 cloves garlic (minced)

Small Onion

  • 1 small small-sized onion (diced)

Tomato Paste

  • 1 Tbsp tomato paste

Ground Cumin

  • 1/4 tsp ground cumin

Salt

  • to taste fine salt

Black Pepper

  • 1/8 tsp black pepper (plus more to taste)

Instructions 

  • Heat oil in a large pot and sauté diced onion for 5 minutes.
  • Add minced garlic, cherry tomatoes, bay leaves, and stir for a minute.
  • Add lentils, cumin, tomato paste, broth, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes until lentils are tender.
  • Add pasta and cook until al dente, stirring frequently. Adjust water if too thick.
  • Finish with a drizzle of olive oil, black pepper, and optional garnishes. Serve hot.

Notes

For a vegan version, skip cheese and adjust seasonings as needed.
Calories: 450kcal
Cost: $12
Course: Main Course
Cuisine: Mediterranean
Keyword: Lentils