Lentil Pasta Recipe
This vegan lentil pasta delivers rich texture, satisfying protein, and cozy comfort without dairy or drama.It works for quick dinners, meal prep wins, and women who expect pasta to behave.
Ingredients
- Lentil pasta dry: 180 g
- Olive oil: 2 tbsp
- Onion finely chopped: ½ cup
- Garlic minced: 1 tsp
- Tomato puree or crushed tomatoes: 1 cup
- Cooked lentils: 1 cup
- Dried oregano: 1 tsp
- Chili flakes optional: ¼ tsp
- Black pepper: ½ tsp
- Salt: ¾ tsp
- Nutritional yeast: 2 tbsp
- Fresh basil or parsley chopped: 2 tbsp
Instructions
- Boil lentil pasta in salted water according to package instructions.
- Drain and set aside.
- Heat olive oil in a pan over medium heat.
- Add onion and sauté 3 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Add tomato puree and stir gently.
- Add cooked lentils using 1 cup.
- Season with oregano, salt, pepper, and chili flakes.
- Simmer 6–8 minutes until slightly thick.
- Stir in nutritional yeast.
- Add cooked pasta and toss until coated.
- Garnish with fresh herbs and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 420 kcal
- Total Fat: 10 g
- Saturated Fat: 1.4 g
- Carbohydrates: 54 g
- Fiber: 11 g
- Protein: 24 g
Vitamins & Minerals (Per Serving %)
- Folate: 45%
- Iron: 32%
- Magnesium: 28%
- Zinc: 22%
- Phosphorus: 30%
Additional Notes / Tips to Enhance the Flavor
Add mushrooms for extra depth.Finish with lemon zest for brightness.
Meal-prep friendly and reheats without sulking.