Pasta with Lentils Tomato Broth (Print Version)
Lentils and pasta simmer in aromatic broth with tomatoes, onion, and spices for a warm, nourishing dish.
# Ingredients:
→ Main Ingredients
01 -
1 1/4 cups dried brown or green lentils, rinsed
02 -
1 1/4 cups short pasta shapes such as ditalini, elbows, orecchiette, or mezzi rigatoni
03 -
5 cups vegetable broth or chicken broth, plus additional as needed
04 -
8 cherry tomatoes, halved
05 -
1 tablespoon olive oil, plus extra for drizzling
06 -
2 garlic cloves, minced
07 -
1 small onion, diced
08 -
1 tablespoon tomato paste
09 -
1/4 teaspoon ground cumin
10 -
Fine salt, to taste
11 -
1/8 teaspoon black pepper, plus more to taste
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 -
Add minced garlic and halved cherry tomatoes to the pot. Stir and cook for 1 minute, allowing flavors to release.
03 -
Stir in rinsed lentils, ground cumin, tomato paste, broth, and black pepper. Increase heat and bring to a simmer. Place lid on the pot, reduce heat to medium-low, and cook for 20 to 25 minutes until lentils are tender.
04 -
Taste the lentils and adjust seasoning with additional salt or pepper if needed.
05 -
Add short pasta to the pot and cook gently over medium heat, stirring frequently, until pasta is al dente.
06 -
If the mixture becomes too thick, gradually add extra broth or water until the desired consistency is achieved. Retaste and adjust seasoning as needed.
07 -
Ladle into bowls, drizzle with olive oil, grind black pepper over the top, and garnish with grated parmesan cheese, chili flakes, or chopped parsley as desired.
# Notes:
01 -
If the pasta sits in the pot, it will continue to absorb liquid and thicken. Add additional broth before serving if needed.
02 -
For a vegan option, omit the parmesan cheese or substitute with a plant-based alternative.