Best Wendys Quick Pasta And Lentils Recipes

PASTA WITH LENTILS

PASTA WITH LENTILS image

This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials such as dried lentils and pasta. It's an easy yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.Note: chose US customary or metric/tap on servings to scale quantities!

Provided by Katia

Time 40m

Number Of Ingredients 11

Ingredients

1 ¼ cup dried brown or green lentils, rinsed
1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni...)
5 cups vegetable or chicken broth, plus more if needed
8 cherry tomatoes, cut into halves ((see notes)*)
1 Tbsp olive oil, plus more for drizzling
2 garlic cloves, minced
1 small-sized onion, diced
1 Tbsp tomato paste
1/4 tsp ground cumin
fine salt, to taste ()
1/8 tsp black pepper, plus more to taste

Steps:

Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
Add lentils, cumin, tomato paste, broth, and pepper.
Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
Taste and adjust the seasoning according to your liking (see notes).*
Add pasta, cook gently over medium heat until al dente. Stir frequently!
If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

Nutrition Facts : Carbohydrate 92 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 28 g, Sugar 8 g, Calories 513 kcal, ServingSize 1 serving

PASTA AND LENTILS (PASTA E LENTICCHIE)

Pasta and Lentils (Pasta e Lenticchie) image

This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.

Provided by Ali Slagle

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, coarsely chopped
8 garlic cloves, smashed and peeled
Kosher salt (Diamond Crystal) and black pepper
1 cup brown or green lentils
3 thyme sprigs (optional)
3 fresh or dried bay leaves (optional)
1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors
10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

PASTA AND LENTILS

Pasta and Lentils image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon salt
1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional garnish; extra virgin olive oil and hot red pepper flakes or hot pepper oil

Steps:

In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.