Description

A hearty and flavorful vegan pasta dish featuring tender lentils simmered in a fragrant, easy curry sauce. This easy recipe uses simple pantry staples for a comforting and nutritious weeknight meal.

Ingredients

Scale

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric powder
¼ teaspoon cayenne pepper (or to taste)
1 (14.5 ounce) can diced tomatoes, undrained
1 cup brown or green lentils, rinsed
3 cups vegetable broth
1 bay leaf
Salt and freshly ground black pepper to taste
8 ounces pasta of your choice (penne, fusilli, or rotini work well)
1 (13.5 ounce) can full-fat coconut milk
Fresh cilantro, chopped, for garnish (optional)
Lime wedges, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
4. Pour in the can of diced tomatoes (with their juice) and stir to combine. Let this simmer for about 5 minutes.
5. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally.
6. While the lentils simmer, cook your pasta according to package directions in a separate large pot of salted boiling water. Drain the pasta, reserving about ½ cup of the starchy pasta water.
7. Once lentils are tender, remove and discard the bay leaf. Stir in the full-fat coconut milk until well combined.
8. Season the lentil and curry mixture generously with salt and freshly ground black pepper to taste.
9. Add the drained cooked pasta directly to the pot with the lentil curry. Stir well to coat. Add reserved pasta water, a tablespoon at a time, if the sauce seems too thick.
10. Serve immediately, garnished with fresh cilantro and lime wedges if desired.

Notes

Store any leftover pasta with lentils in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan over low heat with a splash of liquid, or microwave, stirring halfway through.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 600mg
Fat: 22g
Carbohydrates: 70g
Fiber: 15g
Protein: 18g