Recipe for: Lentil Pasta with Garlic and Herbs - photo 1
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Recipe for: Lentil Pasta with Garlic and Herbs

Pikantne Vegetarian Dishes Snacks 30 min Easy 2 wyświetleń ~12.98 PLN - (0)
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Description

Aromatic lentil paste with garlic, fresh parsley, and lemon — quick, nutritious, and perfect as a snack or a spread for bread. The sauce has a creamy texture achieved through cooked lentils and yogurt, while the herbs and lemon juice add freshness and a spring-like character. This dish is inspired by vegetarian cuisine and pairs well with whole grain bread, toast, crackers, or as a filling for sandwiches. With simple ingredients available in Polish stores (lentils, parsley, garlic, onion), you can prepare a healthy snack in about 30 minutes; ideal for gatherings with friends, picnics, or as a quick warm lunch.

Ingredients Used

Ingredients (12)

Servings:
4
  • Red lentils 200 g
  • Water 600 ml
  • Garlic 2 ząbki (~10 g)
  • Natural yogurt 120 g
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Olive oil 10 ml
💰 Szacowany koszt dania: ~12.98 PLN (3.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking lentils

1

Weigh 200 g of dry red lentils and rinse them under cold water in a fine-mesh sieve, shaking until the water runs clear. Transfer the lentils to a medium pot (about 2–2.5 l). Pour in 600 ml of cold water so that the water is about 2 fingers above the level of the lentils. Add 2 g of black pepper (two pinches) and 2 g of salt (you can add half of the salt now, the rest at the end). Place the pot over medium heat and bring to a gentle simmer (small, even bubbles).

Ingredients: red lentils, Water, Black pepper, Salt
Use a pot with a diameter of 18–22 cm with a lid. If the water evaporates too quickly, reduce the heat. Red lentils cook faster than others — cook carefully.
2

Cook the lentils uncovered for 10–12 minutes, stirring occasionally with a wooden spoon to prevent sticking to the bottom. After 8–10 minutes, check for tenderness: insert a spoon and taste a few grains — the lentils should be soft and starting to break apart, but not completely mushy (if you want a very creamy consistency, cook for 12 minutes).

Ingredients: red lentils, Water
If it has absorbed too much water and is dry, add 1–2 tablespoons of water. If it is still hard, bring to a boil and cook for another 2–3 minutes.

Frying vegetables

3

In the meantime, peel and finely chop 150 g of onion. Heat 30 g of rapeseed oil (1–2 tablespoons) in a pan over medium heat. Add the onion and sauté for 6–8 minutes, stirring every 1–2 minutes, until the onion becomes soft and starts to glaze slightly (it should be golden and sweet). At the end, add the crushed or finely chopped garlic (10 g, which is 2 cloves) and sauté together for 30–40 seconds, until you can smell the aroma of the garlic, but do not let it burn.

Ingredients: Onion, Rapeseed oil, Garlic
Use a pan with a diameter of 24–28 cm; a wooden spatula makes stirring easier. Sauté the garlic briefly, as it burns quickly and becomes bitter.

Preparing the paste

4

When the lentils are soft (after 10–12 minutes), remove the pot from the heat and drain the excess water, keeping about 1–2 tablespoons of the liquid (it can be used to thin the paste). Transfer the cooked lentils to a blender bowl or a large bowl if you are using an immersion blender. Add the sautéed onion with garlic and 120 g of natural yogurt. Squeeze half a lemon (about 50 g of juice) directly into the mixture. Blend until smooth or slightly grainy — blend for 20–40 seconds until you achieve a creamy consistency. If the mixture is too thick, add 1 tablespoon of the reserved lentil cooking liquid or water at a time until you reach the desired consistency.

Ingredients: red lentils, Onion, Garlic, Natural yogurt, Lemon
Use a jug blender or a hand blender with a tall container. If you don't have a blender, use a potato masher and beat vigorously — the mixture will be more rustic.

Seasoning and herbs

5

Finely chop 30 g of parsley. Add it to the blended mixture along with 5 g of salt (adjust to taste) and 2 g of black pepper, if needed. Mix by hand for 15–20 seconds with a fork or spatula to evenly distribute the herbs in the paste. Taste and add more lemon juice (1 teaspoon at a time) or salt if necessary.

Ingredients: Parsley, Salt, Black pepper, Lemon, red lentils
Use a small chef's knife for quick chopping of the herbs. When seasoning, add salt gradually — the yogurt and lentils change flavor after a while.

Finishing and serving

6

Transfer the paste to a flat bowl or serving plate. Drizzle the top optionally with 10 g of olive oil for flavor. If you want to add a spring touch, chop and sprinkle 30 g of sorrel on top (optional) — it will add a pleasant tartness and color contrast. Serve with whole grain bread slices, toast, or raw vegetables like carrots and cucumbers.

Ingredients: Olive oil, sorrel, red lentils
Use a flat bowl with a diameter of 18–22 cm for serving. Additionally, you can add roasted sunflower seeds or pumpkin seeds as an optional crunchy element.

Portioning and storage

7

If you are not serving immediately, transfer the remaining paste to an airtight container and let it cool to room temperature for a maximum of 30 minutes, then place it in the refrigerator. The paste will thicken in the cold — take it out 10–15 minutes before serving to reach room temperature and mix it again with a fork.

Ingredients: red lentils
Use a container with a tight lid (glass or plastic). Do not leave the paste at room temperature for longer than 2 hours.

Fun Fact

💡

Lentils were one of the staple ingredients in ancient diets and often appear in the cuisines of the Middle East and Europe. Red lentils, due to their quicker cooking time, are popular for creamy spreads and soups.

Best for

piknik przekąska na przyjęcie szybki obiad

Tips

🍽️ Serving

Serve the pasta in a shallow bowl drizzled with olive oil and sprinkled with fresh parsley. It’s excellent with crispy croutons, sourdough bread, as an addition to an antipasti platter, or as a filling for sandwiches with cucumber and radish.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze the yogurt version — the texture will change after thawing. If the paste thickens, before serving add 1–2 tablespoons of water or yogurt and mix.

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