Pasta with Lentils

This Pasta with Lentils is a hearty and nutritious dish that combines al dente pasta with protein-packed lentils, creating a satisfying meal. The blend of spices and vegetables adds depth to the flavor, making it a perfect choice for a comforting dinner.

Ingredients

• Pasta (e.g., penne or fusilli) - 150 grams
• Brown lentils - 100 grams
• Olive oil - 2 tablespoons
• Onion (finely chopped) - 1 medium
• Garlic (minced) - 2 cloves
• Carrot (diced) - 1 medium
• Celery (diced) - 1 stalk
• Canned diced tomatoes - 400 grams
• Vegetable broth - 250 ml
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped, for garnish) - 2 tablespoons

Steps

1. Rinse the lentils under cold water and drain them.
2. In a medium pot, bring 500 ml of water to a boil, add the lentils, and cook for about 20 minutes until tender. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are softened.
4. Stir in the canned diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring the mixture to a simmer.
5. Add the cooked lentils to the skillet and simmer for an additional 5 minutes to combine the flavors.
6. Meanwhile, in a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Combine the cooked pasta with the lentil mixture, stirring gently to combine. Adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils.
• High in fiber, promoting digestive health.
• Contains essential vitamins and minerals from vegetables.

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