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Pasta with Lentils

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A comforting and nourishing Pasta with Lentils recipe, perfect for cozy weeknights.

Ingredients

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  • 1 ¼ cup dried brown or green lentils, rinsed
  • 1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni)
  • 5 cups vegetable or chicken broth, plus more if needed
  • 8 cherry tomatoes, halved
  • 1 Tbsp olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 1 small-sized onion, diced
  • 1 Tbsp tomato paste
  • 1/4 tsp ground cumin
  • Fine salt, to taste
  • 1/8 tsp black pepper, plus more to taste

Instructions

  1. In a pot, bring the broth to a boil and add the rinsed lentils. Reduce the heat and let them simmer for about 20-25 minutes until tender.
  2. While the lentils are cooking, cook the short pasta according to the package instructions until al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant, about 3-5 minutes.
  4. Add tomato paste and cumin to the skillet, stirring well. Allow to simmer for about 5 minutes.
  5. Combine cooked lentils with the mixture, then gently mix in the drained pasta and halved cherry tomatoes until well combined.
  6. Season with fine salt and black pepper to taste. Serve warm, drizzled with additional olive oil if desired.

Notes

Store leftovers in an airtight container in the fridge for up to four days. Reheat on the stovetop with a splash of broth.

Nutrition

Find it online: https://thestationrecipes.com/pasta-with-lentils/

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