| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 8g | 1g | 54g |
| sugars | fibre | protein | salt |
| 8g | 12g | 16g | 0.8g |
Why I Love French Lentil and Vegetable Pasta
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There’s a certain magic in simplistic elegance that makes Lentil and Vegetable Pasta one of my go-to dishes when I want to indulge in a comforting yet nutritious meal. This French recipe beautifully marries the robust, earthy taste of green lentils with the fresh and colorful burst of assorted vegetables. What stands out to me the most is how this humble dish transforms basic ingredients into a soul-warming masterpiece.
Rediscovering Comfort Food
Growing up in Montana, comfort food meant hearty bison burgers, venison steaks, and huckleberry pies. But as I ventured beyond my rancher roots, exploring flavors from around the world, I came to cherish the way different cultures interpret comfort through food. Lentil and Vegetable Pasta captures that essence in an incredible way. It’s a dish that resonates warmth, much like my Montana favorites, but with a twist of French sophistication.
The beauty of this recipe is in its simplicity—common pantry staples like onions, garlic, and canned tomatoes come together with green lentils to create a rich, satisfying texture. The addition of carrots, celery, red bell pepper, and zucchini makes this not only filling but also a feast for the eyes.
A Nod to Culinary Inspiration
This recipe was inspired by my admiration for acclaimed chef Alain Passard, whose approach to vegetables is nothing short of revolutionary. Much like his dishes that emphasize the importance of treating veggies as the main event, Lentil and Vegetable Pasta shines with its vegetable-forward composition. You can learn more about Alain Passard’s culinary philosophy here. His influence can be felt through the delicate balance of flavors and the respect for each ingredient in this dish.
If you’re a fan of ratatouille or minestrone, you’ll find Lentil and Vegetable Pasta right up your alley. Each bite brings a medley of textures and tastes, with the lentils adding a lovely firmness that pairs excellently with the tender, cooked vegetables and al dente whole wheat pasta. The vegetable broth, enriched with thyme, basil, and a bay leaf, infuses a delectable aroma that fills your kitchen and makes every spoonful a delight.
To elevate this dish even further, I recommend serving it alongside a light green salad or some crusty bread for a full, well-rounded meal. The optional grated Parmesan provides a subtle, creamy contrast that enhances the overall experience.
So, why do I love Lentil and Vegetable Pasta? It’s a beautiful amalgamation of simplicity and depth, a testament to how basic ingredients, when treated with care and a touch of creativity, can create something truly extraordinary.
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What You’ll Need
- 1 cup green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 (15-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper, to taste
- 12 ounces whole wheat pasta
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese, for serving (optional)
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Method
Step One
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Two
Add the minced garlic, diced carrots, celery, and red bell pepper to the pot. Cook for another 5-7 minutes until the vegetables start to soften.
Step Three
Stir in the diced zucchini and cook for an additional 3 minutes.
Step Four
Add the rinsed green lentils, diced tomatoes (with their juice), vegetable broth, water, dried thyme, dried basil, and bay leaf. Stir well to combine.
Step Five
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender.
Step Six
While the lentils are cooking, prepare the whole wheat pasta according to the package instructions. Drain and set aside.
Step Seven
Once the lentils are cooked, remove the bay leaf and season the mixture with salt and pepper to taste.
Step Eight
Stir in the cooked pasta and chopped fresh parsley into the pot with the lentils and vegetables. Mix until everything is well combined and heated through.
Step Nine
Serve the lentil and vegetable pasta in bowls, topped with grated Parmesan cheese, if desired. Enjoy!
