Description

My Easy Balsamic Lentil Pasta comes together quickly and uses a lot of pantry staples. The tomatoes add a fresh summer kick to this cozy and filling vegetarian pasta recipe. Lentils are packed with protein and fiber, making them a great plant based “meaty” addition to this healthy pasta dinner. Serve with salad and bread for a full meal.

Ingredients

Scale

12 oz dry pasta, I used rigatoni but any kind works
1 tablespoon olive oil
3/4 cup diced white or yellow onion
3-4 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon dried oregano
4 cups sliced in half cherry tomatoes, or regular tomatoes*
1 (15 oz) can brown lentils, rinsed and drained (Use two cans if you want even extra protein)
2 tablespoons balsamic vinegar
2 teaspoons tamari, or soy sauce
2 tablespoons chopped fresh basil
1 cup grated parmesan cheese, or more if desired
Salt and red pepper flakes, to taste

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Instructions

Bring a large pot of water to a boil, add in pasta and cook according to package directions. Reserve about 1/2 cup of the pasta water before draining. Drain pasta well and set aside until ready to use.
Heat a large saucepan over medium heat and add in 1 tablespoon olive oil, diced onion and a pinch of salt. Cook onion until softened and slightly browned, about 3 minutes. Add in the minced garlic, thyme, oregano and red chili flakes and cook for another minute, until fragrant.
Next, add in the diced tomatoes, along with a pinch of salt. Stir everything together and cook until tomatoes have softened and are releasing their juices, about 10 minutes, stirring every couple of minutes. Use the back of your spatula to press the tomatoes down to make sure all the juices are out. You can also use a potato masher.
Add in the cooked lentils, balsamic vinegar and tamari. Mix together and let come to a simmer for about 3-4 minutes. Next, add the cooked pasta and chopped basil in and stir well until completely combined.
Lastly, add in the parmesan cheese and about 1/4 cup of the reserved pasta water and mix until cheese is melted. Top balsamic lentil pasta with extra basil and parmesan cheese. Enjoy pasta immediately or store in the refrigerator for up to 5 days. Enjoy with salad and bread for a full meal, if desired.

Notes

*You can also use two cans of diced tomatoes in place of the fresh tomatoes.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner, Vegetarian
Method: Stovetop
Cuisine: American