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Easy Vegan Pasta with Red Lentils
Easy to make pasta, rich in proteins, with delicious tomato sauce. You can make it WFPB by choosing whole-grain pasta and skipping oil.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian, Vegan
Diet:
Vegan
Keyword:
Pasta, Red Lentils, Spaghetti, Vegan
Servings:
2
people
Calories:
722
kcal
Author:
Anastassiya Vizzini
Ingredients
170
g
Spaghetti
(dry)
150
g
Red Lentils
(dry)
1
tbsp
Olive oil
1
medium
Onion
1
pc
Chili
(dry)
5
medium
Tomatoes 5
5
cloves
Garlic
0.5
tsp
Turmeric powder
1
l
Water to cook spaghetti and lentils
For serving:
2
tbsp
Nutritional yeast
(optional)
2
tbsp
Dill
Instructions
Cook lentils in 300 ml water (1:2). Usually it takes about 10-15 min to cook.
Cook spaghetti following instructions on the package.
Meanwhile preheat the frying pan and add 1 tbsp of olive oil.
Add finely diced onion and fry till it is golden brown.
Add chopped chili pepper. I use dried chili, you can use fresh or chili powder or skip this part. Matter of taste)
Add finely chopped tomatoes. Simmer for about 10 minutes.
Add finely grated garlic (garlic paste). This is the most important part! Add as much garlic as possible! This will make sauce thick and viscous!
Add turmeric.
Once lentils are cooked - add it to the sauce, mix well and simmer for another 5 minutes.Now you can serve spaghetti!
Add some dill and Nutritional Yeast on top (for "parmesan" kick)
Video
Nutrition facts
Follow this
link
to see detaild nutritional facts (calculation by cronometer.com).
Notes
*To make the recipe WFPB skip oil (use splashes of water for frying instead) and replace regular spaghetti with
whole-grain pasta.