Lentil Pasta Recipe (Easy Protein-Packed Vegan Recipe)

This Lentil Pasta has the perfect combination of hearty and healthy. The rich, flavorful sauce, the texture of the lentils against the soft pasta, and the hint of spice from the red pepper flakes all come together to create a dish that's truly irresistible. The finishing touch of fresh parsley adds a burst of freshness, making every bite a delight.

📝 Ingredients

• 1 cup dried green or brown lentils (cooked, rinsed and drained)
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 carrots (peeled and chopped)
• 3 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 can (28 oz crushed tomatoes)
• 2 tablespoons nutritional yeast
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper (to taste)
• 1 pound spaghetti
• Fresh parsley (chopped (optional))

👨‍🍳 Instructions

1. 1Heat the olive oil in a large saucepan over medium heat. Add the onion and carrots and sauté for 5-7 minutes or until the vegetables are soft and the onion is translucent.
2. 2Add the garlic, oregano, basil and red pepper flakes and sauté for another minute or until the garlic is fragrant.
3. 3Add the crushed tomatoes, cooked lentils, nutritional yeast, worcestershire sauce and stir to combine. Reduce the heat to low and let the sauce simmer for 20-30 minutes or until it thickens and the flavors meld together. Season with salt and pepper to taste.
4. 4While the sauce is simmering, cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and return it to the pot.
5. 5Add the lentil tomato sauce to the pot with the spaghetti and toss to combine. Serve hot, garnished with fresh parsley if desired.