Creamy Lentil Pasta: The Ultimate Comfort Food Recipe

Name: Creamy Lentil Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Oil from a jar of sundried tomatoes (for cooking); 1 cup dry black (brown, or green lentils, or 2.5 cups cooked, or 2 cans drained and rinsed); 1 small red onion (finely diced); 6 cloves garlic (crushed); 2 tsp fennel seeds (crushed); 1 tbsp Italian seasoning; 1 tsp smoked paprika; 3 tbsp tomato paste; 1/2 cup sundried tomatoes (chopped); 2 cups 480 ml vegetable stock; 3/4 cup 180 ml heavy (double) cream; 1 cup 100 g parmesan, pecorino, or Italian hard cheese; 1 bunch basil (chopped); Lemon wedges (for squeezing)

Introduction to Creamy Lentil Pasta

If you’re searching for a deliciously creamy and satisfying pasta dish, look no further than this creamy lentil pasta recipe! It’s not only packed with flavor but also loaded with nutrients, making it the perfect option for a cozy dinner. Whether you’re a pasta lover or a health-conscious eater, this dish will surely become a favorite in your household.

A Personal Story Behind My Creamy Lentil Pasta Journey

Growing up, my family had a tradition of gathering around the dinner table to share meals that nourished both the body and the soul. One of the standout dishes was lentil pasta, which my grandmother used to whip up on chilly evenings. Her secret was always in the sauce, rich and creamy, and filled with robust flavors. This recipe pays homage to those wonderful memories while adding a modern twist that everyone can enjoy.

What Makes This Creamy Lentil Pasta Recipe Special?

What sets this creamy lentil pasta apart from others is its unique flavor profile and the use of wholesome ingredients. The combination of sundried tomatoes, fennel, and smoked paprika creates a rich, aromatic base that elevates the lentils and pasta to new heights. Plus, this recipe is incredibly versatile; it can easily be made vegan by substituting the cream and cheese with plant-based options!

The Full Creamy Lentil Pasta Recipe

Ingredients

Oil from a jar of sundried tomatoes, for cooking
1 cup dry black, brown, or green lentils, or 2.5 cups cooked, or 2 cans drained and rinsed
1 small red onion, finely diced
6 cloves garlic, crushed
2 tsp fennel seeds, crushed
1 tbsp Italian seasoning
1 tsp smoked paprika
3 tbsp tomato paste
1/2 cup sundried tomatoes, chopped
2 cups (480 ml) vegetable stock
3/4 cup (180 ml) heavy (double) cream
1 cup (100 g) parmesan, pecorino, or Italian hard cheese

1 bunch basil, chopped
Lemon wedges, for squeezing

Instructions

If cooking lentils from dry, start this process first. For black lentils, use an Instant Pot: combine 1 cup of lentils with 1.75 cups of salted water, cook on HIGH for 9 minutes, and allow for a natural release for 10 minutes. Alternatively, for stovetop cooking, use 1 cup of lentils and 3.5 cups of salted water; simmer for about 20 minutes until they’re soft but still al dente. Tip: Rinse the lentils before cooking to remove any dust.
In a large, deep-sided sauté pan, heat a few tablespoons of oil from the sundried tomato jar. Sauté the onions until soft, which should take about 5 minutes. Then, add the crushed garlic and sauté for another 30 seconds until fragrant. Tip: Stir frequently to prevent burning.

Add the crushed fennel seeds to the pan and sauté until fragrant, which should be about 1 minute. Quickly add a bit more oil, along with the smoked paprika and Italian seasoning. Sauté briefly until the spices are well distributed. Tip: Be cautious not to burn the spices; keep stirring!
Stir in the tomato paste and chopped sundried tomatoes until everything is well mixed. Remove the pan from heat and set aside. Tip: This mixture can be made ahead of time and stored in the fridge for up to 2 days.
Drain the cooked lentils in a sieve or rinse canned lentils until the water runs clear. This helps prevent muddying the sauce.

Add the lentils to the sauté pan and increase the heat. Mix well so that the lentils absorb the flavors. Tip: Be sure to scrape the bottom of the pan to incorporate all those tasty bits!
Pour in the vegetable stock and let it simmer for 10 minutes. Cover the pan initially, then uncover it for the last few minutes to allow the sauce to thicken. Tip: If you prefer a thicker sauce, let it simmer a bit longer.
Stir in the cream, cheese, and chopped basil over low heat until the cheese melts and the basil wilts into the sauce. Tip: For a vegan option, substitute the heavy cream and cheese with plant-based alternatives.

Let the dish sit covered for an additional 5 minutes to thicken before stirring again and serving. Don’t forget to serve with lemon wedges for squeezing! Tip: The acidity from the lemon really brightens the dish!

Serving Suggestions and Variations for Creamy Lentil Pasta

This creamy lentil pasta can be served as a main dish or paired with a side salad for a complete meal. For added protein, consider tossing in some sautéed mushrooms or spinach. You can also experiment with different herbs such as thyme or oregano to suit your taste. If you’re looking for a gluten-free version, simply substitute regular pasta with gluten-free pasta alternatives.

Frequently Asked Questions About Creamy Lentil Pasta

Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the lentils ahead of time. Just reheat before serving and cook the pasta fresh.

Is this dish suitable for freezing?
While it can be frozen, be aware that the cream may change texture. It’s best enjoyed fresh.

What can I serve with creamy lentil pasta?
This dish pairs well with a simple green salad or garlic bread for a complete meal.

How can I make it spicier?
Add red pepper flakes or hot sauce to the sautéed mixture for an extra kick!