Pasta with Lentils


 Remember my renewed fondness for simplicity and pasta? Well, the stars aligned for an incredibly simple, super easy pasta dinner that I want to make every night from now until the snow is gone and I can grill meat again. Pasta with lentils. So simple! The dish is traditionally an Italian soup with noodles but I thought it looked good as a thick and delicious pasta. You can’t tell from the pictures because the red lentils I used are so fair-skinned, they almost blend in with the noodles, but the lentils get soft and almost thick and creamy in this recipe. This was so easy to do, and so incredibly delicious, I may or may not have had two bowls. Whoops!

This is a fast, cheap, easy meal that could easily be made vegan which is nice to have in your back pocket in case you ever need to feed any vegan friends. We topped ours with Parmesan cheese and an egg (so delicious!) but you could axe those things and still have a filling, yummy pasta dinner. I won’t lie though, the egg and cheese are totally worth it. The egg yolk is rich and creamy and mixes magnificently with the lentils. You don’t even need a sauce to coat the noodles, the egg yolk does it for you. 

The only variation I would make is to double the lentil content. I used half a cup of dried lentils but really, you could add as many as you want. I’m excited to try this with green lentils and maybe black lentils too, just to see how the flavor and texture varies. Ooh, maybe even a multi-pack variety of lentils? Red, green AND black? Plus, lentils and pasta are both cheap so you can experiment all you want and you’ll still have a tasty dinner to eat.

Pasta with lentils

Makes 4 servings

8 oz. dried penne regatta

1/2 cup dried lentils (I used red)

1 red onion, chopped

3 Tbls. Olive oil

1 cup raw spinach (you can eyeball this, just toss a bunch in!)

1/2 cup shredded Parmesan cheese

 4 eggs, over easy

Kosher salt, black pepper, garlic powder, crushed red pepper to taste.

Start by boiling your pasta and your lentils in separate pots. Lentils cook like rice, you bring them to a boil and then turn the heat down to a simmer and cover. Stir occasionally to keep them from sticking. While those items are boiling, chop an onion and toss it in a large skillet with the olive oil. Cook on medium heat until onion is tender. Once noodles and lentils are tender, drain thoroughly. Then add both to the skillet with the onion and the olive oil. Generously sprinkle garlic powder and black pepper over the skillet, followed by kosher salt and crushed red pepper to taste. Stir until incorporated. Add a cup of raw spinach and continue stirring over medium heat until spinach is wilted and pasta is heated throughout. Turn heat to low and in a separate griddle, fry your eggs over-easy.

Serve pasta with Parmesan cheese and an over-easy egg on top. Devour. 


One Comment on “Pasta with Lentils”

  1. Jessica says:

    >I've never put an egg over pasta but that sounds delicious!!

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