“Pasta with Lentils” doesn’t that sound like a wholesome meal?
Well, it is, not only a wholesome meal but also a one-pot meal, just a perfect one for a busy weekday! I love one-pot meals, especially the one with all the nutrients like Protein, Carbs, fibres. This Pasta with lentils ticks all those boxes for you and it cooks in less than 30 minutes.
If you follow me on Instagram, you would know I am working on a collaboration with Le Creuset Singapore, it has been a wonderful collaboration as I got to develop some really delicious and out of the box recipes even. One of the things I love about Le Creuset pots, they are really good to create one-pot meals and that’s why I came up with this delicious recipe.
For this Pasta with Lentils you need cooked brown lentils, if you are like me you will always have cooked lentils in the fridge but you can certainly use the can ones. Canned brown lentils are an easier option and save the time of cooking, if you are using canned lentils make sure you wash it really well to get rid of the liquid and extra sodium.
I served this pasta with a dollop of my Kale Pesto which I again I always have in my fridge but it is completely optional and you can serve with as is.
So this is how you make this Pasta with Lentils!
Ingredients:
- 200g dry fusilli pasta
- 100g or 1 big shallot or onion small diced
- 2 cloves of garlic finely chopped
- 1 dried red chilli or fresh chilli chopped
- 10 cherry tomatoes cut in half
- 1 ½ cup or 1 can cooked brown lentils
- 2 tbsp quark or ricotta or curd cheese
- Black pepper to taste
- Chilli flakes to taste
- 1 tsp thyme leaves roughly chopped
- ½ tsp nutmeg powder
- 1 tsp orange zest
- Salt to taste
- 1 tbsp olive oil
Instructions:
Heat water with a splash of olive oil and salt. Add in the pasta and cook till al dente. Reserve 1 cup of pasta water before draining the pasta. Wash the pasta well to get rid of the excess starch.
In the same pot, heat olive oil add in the chilli and garlic. Fry till the garlic becomes golden, add in the shallot, thyme. Saute for 2-3 minutes or till the shallot is translucent. Add in the spices and lentils, mix well. Add in the quark, stir it continuously so it doesn’t separate.
Add in the cooked pasta, ½ of the pasta water and cherry tomatoes. Cook for 5 minutes. Add in the rest of the pasta water if the pasta is too dry. Add the orange zest and mix well.
Serve hot with a dollop of Kale Pesto or as is.
Pasta with lentils
Ingredients
- 200 g fusilli pasta
- 100 g or 1 big shallot or onion small diced
- 2 cloves garlic finely chopped
- 1 dried red chilli or fresh chilli chopped
- 10 cheery tomatoes cut in half
- 1 can brown lentils or 1 1/2 cup cooked
- 2 tbsp quark or ricotta or curd cheese
- black pepper to taste
- red chilli flaked to taste
- 1 tsp thyme leaves freshly chopped
- 1/2 tsp nutmeg powder
- 1 tsp orange zest
- salt to taste
- 1 tbsp olive oil
Instructions
- Heat water with a splash of olive oil and salt. Add in the pasta and cook till al dente. Reserve 1 cup of pasta water before draining the pasta. Wash the pasta well to get rid of the excess starch.
- In the same pot, heat olive oil tip in the chilli and garlic. Fry till the garlic becomes golden, add in the shallot, thyme. Saute for 2-3 minutes or till the shallot is translucent.
- Add in the spices and lentils, mix well. Add in the quark, stir it continuously so it doesn’t separate.
- Add in the cooked pasta, ½ of the pasta water and cherry tomatoes. Cook for 5 minutes. Add in the rest of the pasta water if the pasta is too dry. Add the orange zest and mix well. Serve hot with a dollop of Kale Pesto or as is.
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