Pasta and Lentils

Hey you guys.  Hope everyone is having a nice relaxing weekend, and staying nice and warm.  Here’s a recipe to warm you up.  I made it for the first time on Friday, and it’s a keeper.  Pasta and Lentils.  It’s super-simple, and healthy and delicious.  Almost too good to be true!  Almost.  Here it is.

Pasta and Lentils {serves 1-2}


  • 1/2 pound tubular pasta  {like penne or rigatoni}
  • 3/4 cup uncooked lentils
  • 28 oz can crushed/chopped/diced tomatoes/tomato puree
  • 4-5 cloves garlic, peeled
  • 2 cups mushrooms, cleaned and quartered {stems removed if you’re picky}
  • 1 tbsp tomato paste
  • butter and olive oil for the pan and the pasta
  • salt for the pasta water


  • Saute mushrooms in a little butter and oil over medium heat in a large frying pan.
  • When mushrooms are fairly browned, add garlic, tomato paste, and lentils.
  • Cook a few minutes, until lentils look a little brown and nutty.
  • Add entire can of tomato {in my case puree} to the pan.
  • Fill up the empty tomato can halfway and add to the cooking lentils.
  • Meanwhile, heat a pot of water for the pasta.  Add salt.  It will make the water boil faster, and flavor the pasta.
  • When the water and the tomato sauce in the lentils cooks down and thickens, your lentils should be done.  You can shut the heat off at this point.
  • Cook your pasta according to package directions for al dente.
  • Drain.  Don’t rinse your pasta.  Try to get the pasta back in the pot before all of the delicious pasta water drains away.  It will help everything come together.
  • Return the pasta to its pot.  Add a tbsp or so of butter and stir.
  • Add the pasta to the lentils.  Stir until combined.  Top with cheese if desired and serve.

*Use a damp paper towel to wipe off your mushrooms instead of submerging them in water.IMG_2777Feb 22, 2015 IMG_2781Feb 22, 2015 IMG_2782Feb 22, 2015 IMG_2789Feb 22, 2015 IMG_2791Feb 22, 2015 IMG_2792Feb 22, 2015


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