Name: Lentil Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American, Italian
Ingredients: 10 ounces pappardelle pasta; 2 tablespoons extra-virgin olive oil (plus more for drizzling); ½ medium yellow onion (diced); 1 medium carrot (finely chopped); 8 ounces cremini mushrooms (stemmed and finely chopped); 3 garlic cloves (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); 24 ounces marinara sauce; ½ cup Parmesan cheese or vegan Parmesan (for serving); Fresh parsley (for garnish)

Lentil Pasta

This easy lentil pasta recipe is a hearty, delicious vegetarian dinner! A flavorful tomato and lentil sauce coats chewy ribbons of al dente pasta.

30 min total 15 min prep 15 min cook 4 560 cal

Instructions

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1 Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2 Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
3 Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
4 Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.