Spiced Lentil Pasta (High-Protein with Greek Yogurt)
30 min4
Warm spiced lentil sauce with pasta, topped with garlicky Greek yogurt, paprika oil, and fresh tomatoes.
| prepBring a large pot of salted water to a boil | ||||
| 225 g short pasta (rigatoni, penne, fusilli, or casarecce) | Cook pasta al dente, drain | Divide pasta, top with yogurt, sauce, paprika oil, tomatoes & parsley, serve with lemon | ||
| 30 ml extra virgin olive oil | Heat oil, cook onion & garlic | Add tomato paste & spices, cook 1 min | Stir in lentils, salt & pepper, simmer 8–10 min | |
| 1 large yellow onion, finely diced | ||||
| 3 cloves garlic, grated or minced | ||||
| 60 g tomato paste | ||||
| 2 teaspoons paprika (sweet or smoked) | ||||
| 1 teaspoon ground cumin | ||||
| 1 teaspoon dried oregano | ||||
| ½ teaspoon cinnamon (optional) | ||||
| ¼ teaspoon red pepper flakes (or Aleppo peppers, add more to taste) | ||||
| 2 cans / 800 g brown lentils, drained and rinsed | ||||
| ¾ teaspoon salt, plus black pepper to taste | ||||
| 240 ml Greek yogurt | Mix yogurt, garlic & lemon juice | |||
| 1 small clove garlic, grated | ||||
| 15 ml lemon juice | ||||
| 45 ml extra virgin olive oil (for paprika oil) | Warm oil, stir in paprika & pepper flakes, 15 sec | |||
| 1 teaspoon paprika (for paprika oil) | ||||
| Red pepper flakes to taste (for paprika oil) | ||||
| Pinch of salt (for paprika oil) | ||||
| 150 g cherry tomatoes, quartered | ||||
| 1 handful fresh parsley, chopped | ||||
| 4 lemon wedges | ||||
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