Pasta and lentils: 20 min recipe
Pasta and lentils is the ultimate Mediterranean dish: healthy, delicious, and ready in just 20 minutes.
Servings: 4 people
Ingredients
- 1½ cup pasta
- 1 can canned lentils
- 1 onion
- 2 carrot
- 4 tbsp tomato sauce
- 1 tbsp tomato pure
- 4 bay leaves
- 3 tbsp olive oil
- Salt and Pepper
- chili flakes
Instructions
- Prepare the sautéed vegetables: cut the onion, celery, and carrot into small pieces.
- In a pan, heat the oil along with the bay leaves.
- Add the onion, the celery, and then the carrots and stir well.
- Sauté over medium-high heat; be careful as the onion shouldn’t get too brown.
- Add the tomato paste and then the tomato sauce.
- Cook for a few minutes allowing the flavors to meld together.
- Add the lentils and stir well with a wooden spoon. Cook for about 15 minutes.
- Reduce the heat to low and cover with a lid.
- Season with salt, pepper, and red pepper flakes.
- In another pot bring the water to a rolling boil.
- When the water boils, add a generous handful of coarse salt; then add the pasta and cook according to the package instructions.
- Drain the pasta and add it into the lentil sauce.
- Stir well to combine, cook for a couple of minutes over high heat, and serve hot. It is ideally paired with a crisp green salad.
Nutrition
Calories: 275kcal | Carbohydrates: 36g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 97mg | Potassium: 472mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5192IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 3mg