Hearty Lentil Pasta

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
• Black pepper, freshly ground
• 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 (to serve)
• Fresh parsley (to garnish)

Method

1. First, 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. Then, warm the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring from time to time, 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 from time to time, or until the mushrooms are tender.
3. Next, 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. After that, add the pasta to the skillet and toss to combine. Portion onto plates and enjoy with Parmesan and fresh parsley for garnish.

Nutrition

Nutrition is estimated per serving from standard food databases and is a guide rather than a measurement — actual values vary with ingredients, brands and portion size.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.