ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Using water is a cost-effective option.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes can be more expensive out of season.

Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.

Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned, about 7 minutes.

Add the chopped garlic, dry oregano, thyme, rosemary, cayenne, and fry for another 1 to 2 minutes or until fragrant.

Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil.

Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still hold their shape.

Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil.

Add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes.

Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turning off the heat.

Add the parsley, black pepper, lemon juice (optional) and mix well.

For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens