Description
This One Pot Lentil Pasta is a quick and nutritious meal that is perfect for a busy weeknight. Packed with protein and fiber, this dish is not only delicious but also easy to make with minimal cleanup.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
Lentil Pasta:
- 1 cup dried green or brown lentils, rinsed
- 1 can (15 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 12 ounces whole wheat or lentil pasta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches:
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Saute Vegetables: Heat olive oil in a large pot, sauté onion, garlic, carrot, and celery until softened.
- Add Ingredients: Stir in lentils, crushed tomatoes, broth, oregano, basil, and red pepper flakes. Simmer for 15 minutes.
- Cook Pasta: Add pasta, salt, and pepper. Cook uncovered for 10-12 minutes until tender.
- Finish: Stir in spinach until wilted. Let sit for 5 minutes. Serve topped with Parmesan and basil.
Notes
- You can use red lentils for a creamier texture and shorter cook time.
- For a vegan version, omit Parmesan or use dairy-free cheese.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 13 g
- Protein: 17 g
- Cholesterol: 0 mg
