Spiced Lentil Pasta (High-Protein with Greek Yogurt)

30 min

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
8 oz / 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
2 tablespoons / 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
4 tablespoons / 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
1 cup / 240 ml Greek yogurt	Mix yogurt, garlic & lemon juice
1 small clove garlic, grated
1 tablespoon / 15 ml lemon juice
3 tablespoons / 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)
1 cup / 150 g cherry tomatoes, quartered
1 handful fresh parsley, chopped
4 lemon wedges

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