Red lentil and spinach pasta is a great, cheap and quick comfort food recipe.
This protein-rich and iron-rich pasta sauce is a lovely budget-friendly lunch or dinner option. You can serve it warm or eat it cold as a pasta salad, both ways delicious. It’s simple and quick to make, all you need is a large pot (and an other for the pasta). Red lentil and spinach sauce is also great served on rice, polenta, quinoa or millet, it makes a delicious filling for lasagne and cannelloni, plus it makes one of my favourite breakfasts when served warm on toast with a few slices of avocado.
I promised you cheap and filling meals, here is the next one. In my opinion red lentils are one of the best ingredients for quick soups, stews or pasta sauces. I love that they cook super fast and don’t require pre-soaking. You can spice them in billion different ways, they go very well with most spice combinations. They are also cheap, very satisfying, of course delicious plus have the greatest texture ever. Give them a try!
- 400 g/14 ounce pasta of your choice (I used GF version)
- 1 cup of red lentils
- 1 large onion
- 2 cups of veggie broth or water
- 2 cloves of garlic
- 3 tbsp tomato puree
- 4 cups of fresh spinach
- 2 tbsp nutritional yeast (optional)
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1 tsp red pepper flakes
- lemon or lime wedges to serve
- salt, pepper
- Prepare your pasta according to package instructions.
- Slice onion thinly, add to a large sauce pan with 2 tablespoons of water and cook for about 5 minutes. Add minced garlic and cook for an other minute.
- Add lentils and vegetable broth, then cook over medium heat for about 15 minutes or until tender.
- Stir in tomato puree, spinach, nutritional yeast, cayenne, turmeric, pepper flakes, season with salt and pepper, and cook for a few seconds until spinach wilt down.
- Spoon sauce over pasta and serve with lemon wedges. Enjoy!