Pasta With Lentils & Mushrooms

4
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #36511

February 20, 2021



"This is a one pot recipe (no extra pots for boiling the pasta -- pasta cooks right in the sauce) Recipe source: Bon Appetit (March 2021)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (258.3 g)
  • Calories 696.1
  • Total Fat - 27.5 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 32.3 mg
  • Sodium - 836.4 mg
  • Total Carbohydrate - 92 g
  • Dietary Fiber - 24.1 g
  • Sugars - 4 g
  • Protein - 23.8 g
  • Calcium - 173 mg
  • Iron - 5.2 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.6 mg

Step 1

In a dutch oven over medium heat add the oil and then add the onion and mushrooms, cook stirring for 1--15 minutes or until the mushrooms are browned and start to stick to the bottom of the pot. Sprinkle with some salt.

Step 2

Stir in the garlic and next 3 ingredients (-red pepper flakes) and cook stirring for a few minutes or until lentils are coated and then add 7 cups of water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until lentils are tender.

Step 3

Stir in pasta and 1 teaspoon salt and increase heat and bring to a boil; reduce heat to a simmer and simmer, stirring frequently, you may need to add more hot water if it reduces too fast. Cook for 10-15 minutes or until pasta is cooked.

Step 4

Remove pot from heat and stir in cheese and 1/2 cup parsley.

Step 5

Divide among bowl and top with more Parmesan and parsley as desired.

Tips & Variations


No special items needed.

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