Lentil and Vegetable Pasta

Step by step

Method

1. 01

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.

2. 02

   Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 03

   Stir in the rinsed lentil, diced tomato, vegetable broth, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the lentils are tender.

4. 04

   While the lentils are cooking, bring a separate large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 100g of the starchy pasta water.

5. 05

   Once the lentils are tender, remove the lid and stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted completely into the sauce. If the sauce appears too thick, add a small amount of the reserved pasta water to reach your desired consistency.

6. 06

   Add the cooked and drained pasta directly to the lentil and vegetable sauce. Toss gently to combine all ingredients thoroughly. Serve immediately and enjoy your protein-rich meal.