Description
Discover how to make a delicious One Pot Pasta With Lentils recipe that’s easy and perfect for a quick dinner. Learn the steps now!
Ingredients
- 1 1/4 cups (295 ml) dried brown or green lentils, rinsed
- 1 1/4 cups (295 ml) short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni…)
- 5 cups (1180 ml) vegetable or beef broth, plus more if needed
- 8 cherry tomatoes, cut into halves (see notes)*
- 1 tbsp (15 ml) vegetable oil, plus more for drizzling
- 2 garlic cloves, minced
- 1 small-sized onion, diced
- 1 tbsp (15 ml) tomato paste
- 1/4 tsp (1.25 g) ground cumin
- fine salt, to taste
- 1/8 tsp (0.5 g) black pepper, plus more to taste
Instructions
- Warm up the vegetable oil in a big pot on medium heat. Cook the diced onion until it’s soft, about 5 minutes.
- Introduce the minced garlic and halved cherry tomatoes, mixing for a brief moment.
- Incorporate the rinsed lentils, ground cumin, tomato paste, broth, and black pepper into the pot.
- Raise the heat to bring everything to a gentle boil, then cover and reduce to a medium-low heat. Let it simmer for 20-25 minutes or until the lentils are tender.
- Sample the mixture and modify the salt and pepper as needed.
- Add the pasta to the pot and continue cooking gently until the pasta is cooked but still firm to the bite, stirring often.
- If the mixture becomes too dense, gradually add more broth or water until it reaches your preferred thickness. Taste again and adjust the seasoning if necessary before serving.
- Finish with a drizzle of vegetable oil, an extra sprinkle of black pepper, and, if you wish, grated parmesan cheese for a non-vegan option. For a bit more flavor, add chili flakes and chopped parsley. Enjoy your meal!
Notes
- Consider using vegetable broth infused with herbs like rosemary or thyme for added flavor.
- Enhance the texture by using whole wheat pasta or a variety of pasta shapes.
- Experiment with different lentil varieties such as red or French green for a unique twist.