Penne ao Molho de Lentilha

Penne ao Molho de Lentilha is a hearty and nutritious Brazilian pasta dish that combines al dente penne with a rich lentil sauce, bursting with flavors of spices and vegetables. This vegan meal is both comforting and satisfying, perfect for a wholesome dinner.

Ingredients

• Penne pasta - 160 grams
• Green or brown lentils - 100 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Tomato - 1 large, diced
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Rinse the lentils under cold water and set aside.
2. In a pot, heat the olive oil over medium heat, then add the diced onion and garlic. Sauté until they are translucent, about 3-4 minutes.
3. Add the diced carrot and celery to the pot, cooking for another 5 minutes until softened.
4. Stir in the diced tomato, cumin, paprika, salt, and black pepper. Cook for an additional 3 minutes until the tomatoes start to break down.
5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the lentils are tender.
6. While the lentil sauce is cooking, bring a separate pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes.
7. Once the pasta is cooked, drain it and add it to the lentil sauce. Stir well to combine and let it cook together for another 2-3 minutes.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 75 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 300 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 dietary fiber, aiding digestion.

Tags