Lentils with Pasta and Caramelised Onions
Elevate your weeknight dinner game with this comforting and hearty recipe for Lentils with Pasta and Caramelised Onions. This one-pot wonder combines tender lentils, perfectly cooked pasta, and deeply caramelized onions for a dish that is as nutritious as it is flavorful. A warm blend of cumin and paprika infuses the lentils with earthy, smoky notes, while a finishing drizzle of lemon juice adds a bright, zesty touch. Topped with fresh parsley and extra caramelized onions, this vegetarian recipe is a satisfying meal on its own or a versatile side dish. Ready in under an hour and packed with protein and fiber, it’s a wholesome yet indulgent option for busy weeknights.
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Recipe Information
Ingredients
- 1 cup Lentils
- 4 cups Water
- 1 teaspoon Salt
- 8 ounces Pasta (small shapes like ditalini or elbow)
- 3 tablespoons Olive oil
- 2 large Onions (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the lentils, water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any remaining liquid and set aside.
While the lentils cook, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, drizzling with a touch of olive oil to prevent sticking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes or until the onions are soft and deeply caramelized. Remove half of the onions from the skillet and set aside for garnish.
To the same skillet with the remaining onions, add the minced garlic, ground cumin, paprika, and black pepper. Cook for 1-2 minutes until aromatic.
Add the cooked lentils to the skillet and stir to combine. Cook for 3-5 minutes, allowing the flavors to meld together.
Add the cooked pasta to the lentil mixture and toss to coat. Adjust seasoning with additional salt and pepper if needed.
To serve, divide the lentil and pasta mixture among bowls. Top with the reserved caramelized onions, a sprinkle of freshly chopped parsley, and a drizzle of lemon juice. Serve warm.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 18.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
