Teresa’s Lentils and Pasta Recipe

October 18, 2016  | Pasta Recipes | Vegetarian Recipes | lentil | pasta | vegetarian 
Prep Time Cook Time Serves
5m 35m 2 - 4

I love how simple yet satisfying this recipe is. A great vegetarian dinner that leaves you feeling full. Using pre-cooked lentils really reduces the preparation time for this recipe.

INGREDIENTS

  • 1 (14-ounce) can lentils, rinsed and drained
  • 1 medium carrot, peeled + grated
  • 1 clove garlic, peeled and crushed
  • 3 tablespoons olive oil
  • ¼ cup tomato paste
  • 1 teaspoon salt
  • 4 ounces fideos or angel hair pasta broken into 1-inch pieces
  • 1 tablespoon chopped fresh flat leaf parsley, for garnish
  • Grated parmesan cheese, for serving (optional)

INSTRUCTIONS

Add the lentils, carrot, garlic, olive oil, tomato paste, and salt to a large saucepan. Using the empty lentil can to measure, add 2 filled cans worth of water. Bring to a boil over medium-high heat and turn the heat down to low. Cover and simmer for 30 minutes.

After 30 minutes, uncover the saucepan and add the pasta pieces. Cook for an additional 5 minutes or until the pasta is al dente.

Serve immediately in individual pasta bowls and top with chopped parsley and grated parmesan, if desired.

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