Recipe for: Pasta with lentils and spring vegetables (vegan version) - photo 1
← Recipes

Recipe for: Pasta with lentils and spring vegetables (vegan version)

Pikantne Main dishes Vegan dishes 45 min Medium 2 wyświetleń ~12.04 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A wholesome plant-based dish that combines creamy lentils with firm whole grain pasta and spring vegetables. This dish is inspired by home cooking — simple ingredients, a solid portion of plant protein, and fresh flavors. Asparagus and zucchini add crunch, while tomato and lemon juice brighten the taste, and sweet pepper and thyme provide a slightly smoky, herbal touch. Serve hot as a main dish with a sprinkle of fresh parsley or nutritional yeast (optional) as a plant-based "parmesan" topping. The dish is visually appealing — the contrast of the green asparagus and parsley with the red of the pepper and tomato. It is perfect for a family lunch, a vegan gathering with friends, or as a nourishing meal after work.

Ingredients Used

Ingredients (17)

Servings:
4
  • Whole grain pasta 320 g
  • Lentils 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Red bell pepper 1.1 szt. (~200 g)
  • Zucchini 0.8 szt. (~200 g)
  • Asparagus 200 g
  • Tomato 2.5 szt. (~300 g)
  • Rapeseed oil 30 g
  • Vegetable broth 500 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 4 g
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • Lemon juice 30 g
💰 Szacowany koszt dania: ~12.04 PLN (3.01 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the lentils

1

Rinse the lentils in a sieve under cold water, shaking the sieve for about 20 seconds until the water runs clear. Transfer the lentils to a pot, add 400 ml of cold water (about double the volume), and bring to a boil over medium heat. Reduce the heat to low and cook uncovered for 18-22 minutes, stirring every few minutes. The lentils should be tender but hold their shape (not falling apart into mush). Drain any excess water.

Ingredients: lentils
Use a pot with a diameter of 18-20 cm with a lid. If you are using red lentils (which break down faster), shorten the cooking time to 10-12 minutes. When the lentils are slightly firm to the bite, they are ready.

Vegetables

2

Peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and slice it into thin half-moons. Cut the bell pepper in half, remove the seeds, and slice it into strips 5-7 mm wide. Slice the zucchini into half-moons about 5 mm thick. Snap the asparagus at the base, breaking off the woody end (it will snap naturally with your fingers), and cut the rest into 3-4 cm pieces. Blanch the tomatoes in boiling water for 20-30 seconds, peel them if you prefer, and dice them into 1-2 cm cubes.

Ingredients: Onion, Carrot, Red bell pepper, Zucchini, asparagus, Tomato
Use a cutting board and a sharp chef's knife. For the asparagus, snap off the ends instead of cutting them evenly — it's easier to separate the woody part. If you don't want to peel the tomatoes, leave the skin on.

Frying vegetables

3

Heat a large skillet (26-28 cm in diameter) over medium heat. Pour in 15 g of rapeseed oil (1 tablespoon) — spread it across the bottom. Add the onion and sauté for 3-4 minutes until it becomes translucent and slightly golden. Add the garlic, pressed or finely chopped (15 g = 3 cloves), and sauté for 30-40 seconds until fragrant, but do not burn. Add the carrot and bell pepper, sauté for another 4-5 minutes, stirring every 30 seconds. Add the zucchini and asparagus, sauté for another 4-5 minutes — the vegetables should be fork-tender but still have a slight crunch.

Ingredients: Rapeseed oil, Onion, Garlic, Carrot, Red bell pepper, Zucchini, asparagus
The best is a pan with a thick bottom and a lid. If the vegetables start to stick, reduce the heat and add a spoonful of water. Do not fry the zucchini for too long, as it will fall apart.

Vegetable sauce

4

Add the chopped tomato (300 g) to the pan with vegetables and sprinkle in sweet paprika (4 g) and thyme (2 g). Pour in 200 ml of vegetable broth and cook over medium heat for 6-8 minutes, until the tomato breaks down and a light sauce forms. Season with salt (adding 1 g at a time) and pepper; taste and adjust the amount. If the sauce is too thick, gradually add the remaining 300 ml of broth.

Ingredients: Tomato, sweet paprika, Thyme, Vegetable broth, Salt, Black pepper
Use a silicone spatula to stir and scrape the remnants from the bottom of the pan. The consistency should be thick and sauce-like, not watery.

Cooking pasta

5

In a large pot, bring 3 liters of water to a boil with 1 g of salt (1 pinch). Add whole grain pasta (320 g) and cook according to the package instructions minus 1 minute (al dente). Stir 2-3 times during cooking to prevent sticking. Reserve 200 ml of the pasta cooking water in a separate container, and drain the rest.

Ingredients: Whole grain pasta, Salt
Use a large pot (at least 4 liters). Whole grain pasta tends to stick together — stir immediately after adding. The reserved pasta water will be used to thin the sauce and improve emulsification.

Combining ingredients

6

Add the cooked lentils to the pan with the sauce and mix. Then add the drained pasta and pour in 100-150 ml of the reserved pasta cooking water (add gradually), stirring vigorously for 1-2 minutes to coat the pasta with the sauce. Taste and season with additional salt, pepper, or lemon juice (optional 30 ml) — the lemon juice will brighten the flavor. The mixture should be creamy, with the pasta coated in sauce and the lentils evenly distributed.

Ingredients: lentils, Whole grain pasta, Vegetable broth, lemon juice
Use a wide spoon or kitchen tongs to stir. Mix vigorously to absorb the flavor of the vegetables; if the sauce is too thick, add more pasta cooking water, 1 tablespoon at a time.

Finishing and serving

7

Transfer the pasta to warmed plates. Sprinkle with finely chopped parsley (optional 30 g). Serve immediately to keep the vegetables' texture. If desired, add freshly ground pepper on top and a few drops of olive oil (optional) for decoration.

Ingredients: Parsley, Black pepper
Use large flat plates for serving; serve the dish hot. Additionally, you can sprinkle with nutritional yeast instead of parmesan for a "cheesy" flavor.

Fun Fact

💡

Lentils have been a staple food in Europe since ancient times — in Poland, they were popular as a cheap and nutritious source of protein. When combined with pasta, they create a complete amino acid profile, which is valuable in plant-based cooking.

Best for

rodzinny obiad wegańskie spotkanie z przyjaciółmi posiłek po pracy

Tips

🍽️ Serving

Serve immediately after preparation, garnished with parsley. A light salad of young leaves and apple cider vinegar pairs well with the dish. It can be served with a slice of whole grain bread or pickles for a tangy contrast.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. When stored, the sauce may thicken — when reheating, add 1-2 tablespoons of water or broth and heat over low heat, stirring until you achieve a creamy consistency. Do not freeze pasta with sauce, as the texture of the vegetables may deteriorate.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Autumn Gnocchi with Roasted Pumpkin, Sage, and Brown Butter 70 min

Autumn Gnocchi with Roasted Pumpkin, Sage,...

I don't know
Highlander Pierogi with Sauerkraut and Mushrooms, Drizzled with Sage Butter 120 min

Highlander Pierogi with Sauerkraut and Mus...

Anything
Sunny Zucchini with White Beans and Herbs 30 min

Sunny Zucchini with White Beans and Herbs

Lunches
Kurczak w sosie śmietanowym z grzybami 60 min

Kurczak w sosie śmietanowym z grzybami

Main dishes
Buddha Bowl of Power with Roasted Sweet Potato, Quinoa, and Peanut Tahini Sauce 60 min

Buddha Bowl of Power with Roasted Sweet Po...

Vegan dishes
Baked Potatoes with Cheese and Bacon 50 min

Baked Potatoes with Cheese and Bacon

Regional Cuisine of Poland

Recipe Categories

Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Reklama