Description
A flavorful vegetarian pasta dish made with spiced lentils, perfect for a hearty meal.
Ingredients
Scale
- 8 ounces short pasta (rigatoni, penne, fusilli, or casarecce)
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, grated or minced
- 4 tablespoons tomato paste
- 2 teaspoons paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon red pepper flakes or Aleppo peppers (add more to taste)
- 2 cans brown lentils (drained and rinsed – 15 oz / 400 g each can, or about 3 cups / 460 g cooked lentils)
- ¾ teaspoon salt (or more to taste, plus black pepper to taste)
- 1 cup Greek yogurt (stirred with 1 small clove grated garlic, a squeeze of lemon juice, and a pinch of salt, for serving)
- 1 cup cherry tomatoes (quartered, for serving)
- 1 handful fresh parsley (chopped, for serving)
- 3 tablespoons extra virgin olive oil (sautéed with 1 teaspoon smoked paprika and ½ teaspoon red pepper flakes, for serving)
- 4 wedges lemon (for serving)
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Cook 1 large yellow onion (chopped) for about 5 minutes until soft, then stir in 3 cloves garlic (grated) and cook for 30 seconds.
- Add 4 tablespoons tomato paste, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon cinnamon, and ¼ teaspoon red pepper flakes. Add a splash of water and cook for 1 minute, stirring often.
- Stir in 2 cans brown lentils (drained), 1 cup of water, ¾ teaspoon salt, and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until thick. Taste and adjust the seasoning.
- While the sauce simmers, cook 8 ounces short pasta in salted boiling water according to the package directions until al dente. Drain.
- Mix 1 cup Greek yogurt, a small clove of grated garlic, a tablespoon of lemon juice, and a pinch of salt. If needed, stir in 1 to 2 tablespoons of water until smooth.
- Warm 3 tablespoons extra virgin olive oil over low heat. Stir in 1 teaspoon of paprika, red pepper flakes to taste, and a pinch of salt. Cook for about 15 seconds, then remove from the heat.
- Divide the pasta among bowls. Spoon on the garlic yogurt, then the lentil sauce. Top with the paprika oil, cherry tomatoes, and parsley. Serve with lemon wedges, if you like.
Notes
- Adjust spice levels by increasing or decreasing red pepper flakes to your taste.
- This dish can be made vegan by omitting the yogurt or using a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 5mg