Category: Lunch and Dinner

Garden Lentil Pasta

  • 2 tablespoons olive oil
  • 1 package (8-12 oz) button mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 2 bell peppers, chopped (can use any combo of green, red, yellow, orange)
  • 1 small yellow onion, chopped
  • 1/4 cup red wine
  • 1 bay leaf
  • 1 can (28 ounces) crushed tomatoes (I like San Marzano or puréed ripe tomatoes)
  • 2 cups water
  • 1 cup brown lentils, rinsed and picked through
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • black or red pepper flakes to taste
  • 1 tablespoon fresh basil, chopped
  • pasta or rice of choice (my preference is whole wheat linguini or brown rice)
  • Grated Parmesan cheese, for serving

In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.

Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.

Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 25 minutes, stirring occasionally. Add more water, as needed, if sauce gets too thick. Remove bay leaf and stir in basil.

Meanwhile, prepare pasta according to package directions

Serve sauce over pasta and serve with Parmesan cheese.


Plan ahead: soak lentils in cold water in a dry dark location for up to 24 hours before cooking.