Greek Lentil Pasta

This vegetarian main dish, made with brown lentils and vegetables, has 13 grams of heart-healthy fiber per serving.

5 users rated this recipe an average rating of 3.0
  • Makes: 16 servings
  • Serving Size: 3/4 cup
  • Prep: 35 mins
  • Cook: 1 hr
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Greek Lentil Pasta
medium carrots, peeled and thinly sliced (2 1/2 cups)
large onion, coarsely chopped
cup organic extra-virgin olive oil
pound dry brown lentils, rinsed and drained
28 ounce can diced tomato
8 ounce can no salt added tomato sauce
teaspoons dried thyme, crushed
teaspoon salt
teaspoon freshly ground black pepper
Hot cooked pasta
Organic extra-virgin olive oil
  1. In a large heavy bottomed pot or Dutch oven (nonstick is best), cook carrots, onion, and garlic in 1/4 cup hot olive oil over medium heat until tender. Add lentils and 5 cups water. Bring to boiling. Reduce heat and simmer, covered, 30 to 35 minutes or until lentils are tender, adding additional water if needed.
  2. Add undrained tomatoes, tomato sauce, thyme, salt, and pepper. return to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until desired consistency.
  3. Meanwhile, cook pasta according to package directions; toss cooked pasta with a small amount of olive oil. Top pasta with sauce to serve.
From the Test Kitchen
Make-Ahead Directions:

Freeze sauce in 3 cup portions. Thaw overnight in refrigerator (mixture will not be completely thawed). Transfer to a medium saucepan. Add 1/4 cup water. Cook, covered, over medium-low heat for 20 minutes or until heated through, breaking up mixture with a spoon after 10 minutes of cooking.

Nutrition Facts (Greek Lentil Pasta)
    Per serving:
  • 393 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 155 mg sodium,
  • 63 g carb.,
  • 13 g fiber,
  • 6 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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