Pasta Recipe with Lentils and Spinach – Vegetarian

Introduction

If you’re looking for a meal that’s warm, filling, and packed with nutrients, this dish is for you. It’s a cozy and satisfying meal that comes together in under 30 minutes. Plus, it’s a great way to sneak greens into your day without even trying.

This recipe is perfect for busy weeknights, lazy Sundays, or whenever you need something easy, healthy, and guaranteed to please. It’s also vegetarian, high in fiber, and full of plant-based protein.

Set your timer, grab your favorite pot and let’s make something amazing!

Why You’ll Love This Recipe

• Quick and easy: So simple, it’s ready in under 30 minutes.
• One-pot magic: Less mess, more flavor.
• Nutritious: Loaded with protein, fiber, and iron.
• Customizable: Add your own twist easily.
• Perfect for leftovers: Refrigerator-friendly and reheats like a dream.

Ingredients

Pantry Staples

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a kick)
• Salt and black pepper to taste

Main Ingredients

• 1 cup dry green or brown lentils, rinsed
• 2 cups vegetable broth or water
• 8 oz pasta (penne or rigatoni work great)
• 3 cups fresh spinach, roughly chopped
• 1/4 cup grated Parmesan or nutritional yeast (for dairy-free version)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 3 minutes until it softens.
2. Stir in garlic, oregano, and red pepper flakes. Cook for another 30 seconds until fragrant.
3. Add lentils and vegetable broth. Bring everything to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
4. Stir in the pasta and enough water to cover it (about one more cup). Simmer for another 10-12 minutes, stirring occasionally so nothing sticks to the bottom.
5. When the pasta and lentils are tender, toss in the chopped spinach and stir until wilted, about 1-2 minutes.
6. Remove from heat and season with salt and black pepper to taste. Sprinkle grated Parmesan or nutritional yeast on top for that savory finish.

Tips for the Best Results

Choose the Right Lentils

Green or brown lentils hold their shape and won’t turn mushy. Avoid red lentils for this recipe—they cook too quickly and can get too soft.

Go Whole Grain

Use whole wheat or legume-based pasta for an extra nutrient boost and a rich, nutty flavor.

Add More Flavor

You can throw in a splash of lemon juice or a pinch of smoked paprika. Both bring brightness and depth.

Make It Creamy

For a creamier texture, stir in a bit of Greek yogurt or a splash of oat milk before serving.

Protein Boost

If you’re feeling extra hungry, toss in some sautéed mushrooms or even a fried egg on top for bonus protein.

What to Serve With It

• Garlic-roasted veggies
• Crusty sourdough bread for mopping up every last bit
• Zesty side salad with lemon dressing
• Chilled glass of white wine or sparkling water with lime

Storage & Meal Prep

Refrigerating

Let the food cool, then store it in an airtight container in the fridge. It stays good for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen it up.

Freezing

You can freeze it, but note that the texture of pasta may change slightly. Freeze in single portions and reheat as needed.

Meal Prep Strategy

Cook a double batch and portion it out in containers for a full week of power lunches. It’s especially great for make-ahead meals.

FAQ

Can I use canned lentils instead of dry?

Yes, you can use canned lentils to save time. Just rinse and drain them, then add during the last 5 minutes of cooking so they don’t get mushy.

Is this recipe gluten-free?

It can be! Just swap the regular pasta for your favorite gluten-free version like rice pasta or chickpea pasta.

What type of pasta works best?

Short pasta like penne, fusilli, or shells work great because they hold onto the lentils and spinach in every bite. You want a fork-friendly pasta here.

Can I add other veggies?

Definitely! Try chopped zucchini, bell peppers, or shredded carrots. Just toss them in as the lentils and pasta simmer.

Where can I find more healthy pasta recipes?

Check out the great selection at Food Network or explore more ideas in our Healthy Pasta Dishes section.

Let’s Hear From You!

Did you try this recipe? Let us know what you think in the comments below! We love hearing your feedback and seeing how you make it your own.

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