Pasta with Lentils
Hello dear readers! Today in our kitchen, we are making a delicious pasta with lentils. This might be the perfect recipe you're looking for a satisfying and tasty dinner. The wonderful flavor that emerges when pasta and lentils meet will delight you and your loved ones. So, let's head to the kitchen!
- 10 ounces pappardelle pasta
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- ½ medium yellow onion (chopped)
- 1 medium carrot (finely chopped)
- 8 ounces cremini mushrooms (stems removed 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 lentils)
- 24 ounces marinara sauce
- ½ cup Parmesan cheese or vegan Parmesan (for serving)
- Fresh parsley (for garnish)
Put water in a large pot, add salt, and bring to a boil. Cook the pasta al dente according to the package instructions. Drain and drizzle with a little olive oil. Set aside.
Heat the olive oil in a large pan. Add the onion and carrot, and cook for 5-8 minutes until softened. Don't worry, it's very easy!
Add the mushrooms, garlic, salt, and pepper. Cook for another 5-8 minutes until the mushrooms are softened.
Now we've reached the most enjoyable part! Add the balsamic vinegar and tamari, then add the lentils and marinara sauce. Cook, stirring, until the sauce is heated through.
Add the pasta to the pan and mix well to combine. Divide into plates and sprinkle with Parmesan cheese and fresh parsley. Enjoy your meal!
Pasta with Lentils Cooking Tips
Don't forget to add salt to the pasta water, it enhances the flavor. Fresh parsley on top will be a great touch for presentation.
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