Description
This One Pot Lentil Pasta is a quick and nutritious meal that is not only easy to make but also packed with flavor and wholesome ingredients. Perfect for a busy weeknight dinner or a cozy weekend meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup red lentils, rinsed
- 3 cups vegetable broth
- 8 ounces uncooked whole wheat or lentil-based pasta (penne or rotini)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons nutritional yeast or grated Parmesan (optional)
- fresh basil for garnish (optional)
Ingredients:
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Stir in the garlic, oregano, and red pepper flakes, and cook for another 30 seconds until fragrant.
- Add the diced tomatoes, tomato paste, rinsed lentils, vegetable broth, pasta, salt, and pepper. Stir well and bring to a boil.
- Reduce heat to a simmer, cover partially, and cook for 12–15 minutes, stirring occasionally, until the pasta and lentils are tender and most of the liquid is absorbed.
- Stir in the baby spinach and cook for 1–2 more minutes until wilted.
- Remove from heat and mix in nutritional yeast or Parmesan if using. Garnish with fresh basil and serve hot.
Notes
- This recipe works well with gluten-free or legume-based pasta for added protein.
- You can also add chopped zucchini, mushrooms, or bell peppers for extra veggies.
- Leftovers reheat beautifully and make a great meal prep option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
