Pasta with Lentil and Vegetable Stir-fry
A budget-friendly, hearty vegetarian pasta dish with a savory lentil and vegetable stir-fry, packed with flavor and protein.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
17g protein
76g carbs
7g fat
Ingredients
For 4 servings
- 300 g pasta
- 150 g dried lentils
- 2 carrot
- 1 onion
- 150 g frozen peas
- 2 clove garlic
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- salt — to taste
- black pepper — to taste
- 1 tsp dried thyme
- 500 ml water
Instructions
- 1
Rinse lentils under cold water. In a saucepan, combine lentils and 500 ml water. Bring to a boil, then reduce heat and simmer for 15 minutes until tender. Drain and set aside.
- 2
While lentils cook, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions or until al dente. Drain and set aside.
- 3
Peel and slice carrots into thin rounds. Dice the onion and mince the garlic.
- 4
In a large skillet, heat vegetable oil over medium heat. Add onions and garlic, sautéing until onions are translucent, about 3 minutes.
- 5
Add carrots to the skillet and cook for another 5 minutes until slightly softened.
- 6
Stir in frozen peas, cooked lentils, soy sauce, dried thyme, salt, and black pepper. Cook for an additional 5 minutes until the peas are heated through and flavors meld.
- 7
Mix the cooked pasta into the skillet with the lentil and vegetable mixture, tossing well to combine. Serve hot.
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