Lentil Pasta
45 minServes 4
A one-pot protein-rich pasta with lentils, vegetables, and herbs simmered in broth until creamy and tender.
| prepRinse the lentils | |||||
| 2 tablespoons extra virgin olive oil | Heat oil, cook onion & carrot 4 min | Add garlic, herbs, tomato paste; cook 1 min | Add lentils, tomatoes, broth, salt & pepper; simmer 20 min | Stir in pasta & remaining broth; simmer 10–12 min | Remove bay leaves, season to taste, stir in parsley |
| 1 medium onion, chopped | |||||
| 1 large carrot, chopped | |||||
| 2 cloves garlic, minced | |||||
| ½ teaspoon rosemary (or thyme) | |||||
| 2 bay leaves (or sage) | |||||
| 2 tablespoons tomato paste | |||||
| 200 g dried lentils, rinsed | |||||
| 150 g cherry tomatoes, halved | |||||
| 950 ml vegetable broth (for lentils) | |||||
| 1 teaspoon salt | |||||
| ¼ teaspoon black pepper | |||||
| 210 g ditalini pasta (or orzo, small shells, elbows, rotini, or broken spaghetti) | |||||
| 475 ml vegetable broth (for pasta) | |||||
| 2 tablespoons Italian parsley, chopped (+ optional lemon and Parmesan) | |||||
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