Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.8 (42)
Lentil Pasta
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 53%
CARBS 85G59% OF CAL
12G FIBER59G OTHER14G TOTAL SUGAR
FAT 16G24% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian pasta with a flavorful tomato and lentil sauce that coats chewy fettuccine ribbons. This easy dinner is satisfying and packed with plant-based protein.
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View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- ½ medium yellow onion (diced)
- 1 medium carrot (finely chopped)
- 8 ounces cremini mushrooms (stemmed and finely chopped)
- 3 garlic cloves (chopped)
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1½ cups cooked green or French green lentils (from ½ cup dry)
- 24 ounces marinara sauce
- ½ cup Parmesan cheese or vegan Parmesan (for serving)
- Fresh parsley (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 53%
CARBS 85G59% OF CAL
12G FIBER59G OTHER14G TOTAL SUGAR
FAT 16G24% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 991mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1373mg
- Calcium
- 241mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.