Description
This pasta with lentils is a hearty plant-based meal that is filled with protein! It’s a great way to turn simple pantry staples into a deliciously filling dinner!
Ingredients
Units
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 5 cloves garlic, minced
- 1 cup brown or green lentils
- 1 teaspoon oregano
- 1/4 teaspoon thyme
- 1/2 teaspoon rosemary
- 4 cups vegetable broth
- 1 15oz can fire roasted diced tomatoes
- 8oz whole wheat pasta
- 1 tablespoon red wine
- Parmesan cheese for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion, carrots, and celery. Cook the mixture for 5-7 minutes over medium heat, stirring occasionally, until the vegetables are softened.
- Add the garlic, oregano, thyme, and rosemary, and continue to cook for 2 minutes.
- Add the vegetable broth and dried lentils. Cover the pot, boil the mixture, then reduce the heat to a simmer.
- Allow it to simmer, partially covered, until the lentils are cooked but still slightly firm (al dente). This usually takes about 25 to 30 minutes.
- Add the can of diced tomatoes and 1/2 teaspoon of salt to the pot. Increase the heat to high and bring the mixture to a boil.
- Stir in the pasta and cook, stirring often to prevent sticking, until the pasta is al dente. This can take anywhere from 10 to 15 minutes, which may be longer than the package instructions. If the pot starts to look dry at any point, add a splash of water, just a few tablespoons at a time, prevent sticking. Note: I recommend to stop cooking the pasta as soon as it has just reached al dente, as it will continue to cook in the lentils, even after the heat is turned off.
- Remove the pot from heat and stir in the red wine. Cover the pot and it sit for about 3 minutes. This allows the flavors to meld and the sauce to thicken. Stir in the grated Parmesan cheese, if using. Add salt and pepper to taste, if needed.