Lentil Pasta
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(23)
Ingredients
4 servings
- 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 garlic cloves, 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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.
Step 5
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Chef's notes
Use pre-made marinara to save time. Rao's is a recommended brand.
Keep cooked lentils on hand in the freezer for quick meal prep.
