Noodles with Lentils Carrots and Swiss Chard
Savor the perfect fusion of wholesome ingredients and comforting flavors with this vibrant recipe for Noodles with Lentils, Carrots, and Swiss Chard. Hearty green or brown lentils provide a protein-packed base, while earthy Swiss chard and sweet, tender carrots bring vibrant color and nutrition to every bite. Tossed with perfectly al dente spaghetti in a light vegetable broth, this dish is elevated with the aromatic richness of garlic and a sprinkle of Parmesan for a satisfying finish. Simple to prepare in under 45 minutes, this one-pan wonder is ideal for weeknight dinners and packed with fiber, plant-based protein, and essential vitamins. Whether you’re seeking a vegetarian main course or a comfort dish with a healthy twist, this recipe is sure to delight your taste buds and nourish your body.
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Recipe Information
Ingredients
- 1 cup Dry lentils (green or brown)
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 4 cups Swiss chard, stems removed and leaves chopped
- 8 ounces Dried spaghetti or other long noodles
- 1.5 cups Vegetable broth
- 0.5 teaspoons Black pepper
- 0.25 cup Parmesan cheese, grated (optional)
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Rinse the lentils under running water, then place them in a medium saucepan with 3 cups of water and the salt.
Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the lentils for 20-25 minutes, or until tender but not mushy. Drain any excess water and set aside.
While the lentils are cooking, heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Add the diced carrots to the skillet and sauté for 5-7 minutes until slightly softened.
Stir in the chopped Swiss chard and cook for an additional 3-4 minutes until wilted. Remove the skillet from heat and set aside.
While the vegetables are cooking, bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the noodles.
Add the cooked lentils and vegetable broth to the skillet with the carrots and Swiss chard. Heat over medium-low heat for 2-3 minutes, stirring to combine.
Add the cooked noodles to the skillet and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
Season with black pepper and red pepper flakes (if using) to taste.
Divide the noodles evenly among serving bowls and sprinkle with grated Parmesan cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 786 mg | 17% | |
*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.
