Description
A delightful harmony of earthy lentils, creamy tahini, and al dente pasta, perfect for quick weeknight dinners or cozy family brunches.
Ingredients
Scale
- 4 oz dry pasta of your choice (rigatoni recommended)
- 1/2 cup dry lentils
- 2 cups vegetable broth
- 2 tsp smoked paprika
- 1 tsp dry basil
- 1 tsp oregano
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1/2 cup reserved pasta water
- 2 1/2 tbsp tomato paste
- 1 tbsp tahini (or a nut alternative)
- 2 cups loosely packed cooking greens (like spinach, kale, or collards)
Instructions
- In a saucepan, add the dry lentils and vegetable broth. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for about 10 minutes.
- As the lentils cook, bring a separate pot of water to a boil. Add your chosen pasta and cook according to the package instructions until al dente.
- When the lentils reach the 10-minute mark, uncover and stir in the tomato paste, smoked paprika, basil, oregano, red pepper flakes, and garlic powder.
- Integrate the tahini and your choice of cooking greens into the lentil mixture. Stir well and let it simmer for another 5 minutes.
- Once the pasta is perfect, reserve 1/2 cup of the pasta water, then drain the rest.
- Mix the cooked pasta with the lentil-tahini sauce, using the reserved pasta water to create a creamier texture. Stir until everything is well coated, and you’re ready to serve!
Notes
Garnish with red pepper flakes and a squeeze of fresh lemon juice for extra flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg