Description
A simple, comforting dish that pairs tender lentils with al dente pasta in a savory tomato-forward sauce.
Ingredients
Scale
- 200g pasta
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4–5 minutes.
- Add the lentils, vegetable broth, and diced tomatoes to the pot. Stir in the dried oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 20–25 minutes until lentils are tender and most of the liquid is absorbed.
- Combine the cooked pasta with the lentil mixture and mix well so the sauce coats the pasta. Adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months. Reheat gently with a splash of water or broth to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 9g
- Protein: 19g
- Cholesterol: 0mg