Description
A hearty plant-based comfort food combining alpine lentils, whole-wheat pasta, and seasonal vegetables in a single pot. Rich in umami and fiber, this budget-friendly recipe offers a meatless, dairy-free alternative with velvety texture and minimal cleanup.
Ingredients
1 cup alpine lentils (white or green), dried
12 oz whole-wheat pasta (penne or rigatoni)
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried thyme (or 2 tsp fresh)
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp black pepper
1 cup seasonal vegetables (diced zucchini, butternut squash, or carrots)
4 cups vegetable stock
Instructions
Toast lentils in olive oil over medium heat, stirring until fragrant
Add garlic and sauté for 1 minute
Combine pasta, seasonings, vegetables, and stock with lentils
Bring to boil, then simmer covered for 20-25 minutes until lentils and pasta are tender
Adjust seasoning and stir before serving
Notes
Winter variation: Add roasted butternut squash and 2 tbsp balsamic vinegar.
Summer variation: Include fresh zucchini and a handful of chopped basil.
Leftovers improve overnight as flavors meld
Store in airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg