Lentil Pasta Bowl (Printer-Friendly Layout)

Comfort in a bowl: noodles and veggies tucked into creamy lentil-tomato sauce, with a splash of coconut milk and lots of herbs.

# Ingredients You'll Need:

→ Vegetables and Flavors

01 - 2 stalks celery, chopped small (about 1 cup)
02 - 2 medium carrots, grated or diced (roughly 1 cup)
03 - 2–3 garlic cloves, minced
04 - 1 large onion, diced fine (about 1.5 cups)
05 - 1 tablespoon good olive oil

→ Base & Beans

06 - 4 cups veggie broth (reduced sodium)
07 - 400 g crushed tomatoes (don’t drain)
08 - 1 cup red lentils, rinsed well

→ Spices & Herbs

09 - 1/2 teaspoon smoked paprika, if you’d like
10 - 1/2 teaspoon dried basil
11 - 1 teaspoon oregano or Italian blend

→ Creamy Additions

12 - 2 tablespoons nutritional yeast (nice for flavor, but optional)
13 - 120 ml canned coconut milk or heavy cream

→ Pasta & Seasonings

14 - 340–450 g pasta shapes like pappardelle, shells, rigatoni, penne, fusilli, or gluten-free pasta
15 - Cracked black pepper, to taste
16 - Salt to taste (about 1 teaspoon to start)

→ Toppers

17 - Red pepper flakes (optional, for topping)
18 - Chopped basil or fresh parsley to sprinkle

# Step-by-Step Instructions:

01 - Chop onion, carrots, and celery, then throw them in a big saucepan with olive oil over medium heat. Let them cook, giving a stir now and then, for about 5–7 minutes until soft and the onion looks see-through.
02 - Toss in the minced garlic plus dried basil, smoked paprika if you like, and oregano. Let that cook for about a minute—don’t let the garlic get brown, just until it smells awesome.
03 - Time to mix in those rinsed lentils and all the crushed tomatoes. Stir everything together with those veggies.
04 - Now pour in the veggie broth. Crank it up just until it starts bubbling, then turn it way down. Cook without a lid for roughly 18–22 minutes, giving a stir now and then, until it’s thick and the lentils are nice and soft.
05 - While the sauce bubbles away, cook your pasta in salted, boiling water by the package steps. Drain it when done, and set aside a splash of the pasta water in case your sauce needs thinning.
06 - Keep the heat low and stir in the coconut milk or cream. Add in the nutritional yeast if you’re using it. Let the whole thing simmer gently for another couple of minutes so it turns super creamy. Taste and toss in more salt and pepper if you need to.
07 - Dump the cooked pasta into your creamy sauce and use tongs or a big spoon to toss until every piece is coated. Add a bit of that saved pasta water if it’s too thick for you.
08 - Spoon into bowls right away. Scatter on some fresh basil or parsley and shake on red pepper flakes if you want a kick.

# Extra Tips and Tricks:

01 - Go plant-based by grabbing coconut milk or cashew cream and gluten-free pasta if you need it.
02 - Red lentils melt down as they cook, so your sauce gets thick without adding dairy.
03 - Fire-roasted tomatoes give extra flavor if you can find them.
04 - Make this ahead and stash in the fridge. It heats up great for busy days.

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