Lentil Pasta
This Lentil Pasta is a hearty, wholesome dish that brings together rich flavors and satisfying textures in just 30 minutes.
With only 15 minutes of prep and 15 minutes of cooking, this recipe is as effortless as it is delicious.
Ingredients
- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ½ medium yellow onion diced
- 1 medium carrot finely chopped
- 8 ounces cremini mushrooms stemmed and finely chopped
- 3 cloves garlic chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1½ cups cooked green or French green lentils from ½ cup dry
- 24 ounces marinara sauce
- ½ cup Parmesan cheese or vegan Parmesan for serving
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
- Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
- Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
- Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.
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