Lentil and Tomato Pasta

• whole-grain pasta (penne or another short pasta) 8 ounces
• extra-virgin olive oil 1 tbsp
• yellow onion (finely chopped) 1 medium
• garlic (minced) 3 cloves
• green or brown lentils (cooked and drained) 1 cup
• diced tomatoes (with juices) 1 14.5-ounce can
• vegetable broth 1 cup
• dried oregano 1 tsp
• dried thyme 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• pasta cooking water (reserved) 1/2 cup
• lemon juice (freshly squeezed) Optional 1 tbsp
• fresh parsley (chopped) Optional 1/4 cup

Let's cook

Step-by-step instructions

01

Step 1

Bring a large pot of salted water to a boil. Cook the whole-grain pasta according to the package directions until tender. Reserve 1/2 cup of the cooking water, then drain the pasta.

02

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.

03

Step 3

Add the garlic and cook for 30 seconds, stirring constantly.

04

Step 4

Add the cooked lentils, diced tomatoes, vegetable broth, oregano, thyme, salt, and black pepper. Stir well.

05

Step 5

Bring the sauce to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until slightly thickened.

06

Step 6

Add the drained pasta and reserved pasta water to the skillet. Toss gently over low heat for 1 to 2 minutes until the sauce coats the pasta.

07

Step 7

Remove from the heat and stir in the lemon juice if using.

08

Step 8

Taste and adjust the seasoning. Sprinkle with parsley if using and serve warm.

Kitchen notes