Feta and Tomato Lentil Pasta

Why You’ll Love This Recipe

Feta and Tomato Lentil Pasta is a perfect blend of comforting pasta with a healthy twist. The combination of tender pasta, protein-packed lentils, and the creamy, tangy feta creates a dish that’s both filling and satisfying. The tomatoes bring a burst of sweetness and freshness, while the garlic and herbs enhance the overall flavor profile. It’s a quick and easy recipe that requires minimal ingredients but delivers maximum taste and nutrition. Whether you’re a pasta lover or looking for a more plant-based option, this dish is a keeper.

Ingredients

• 12 oz pasta (your choice, such as penne, spaghetti, or fusilli)

• 1 cup cooked lentils (green or brown)

• 1 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 cups cherry tomatoes, halved (or 1 can of diced tomatoes)

• 1/2 cup feta cheese, crumbled

• 1/4 cup fresh basil, chopped (or 1 tsp dried basil)

• 1 tbsp balsamic vinegar (optional, for added depth)

• Salt and pepper, to taste

• Red pepper flakes (optional, for a bit of heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of pasta water.

2. Sauté the onions and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Cook the tomatoes: Add the halved cherry tomatoes (or canned diced tomatoes) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.

4. Combine lentils and pasta: Stir in the cooked lentils and cook for another 2 minutes to warm them through. If the mixture seems too dry, add a splash of the reserved pasta water to loosen it up.

5. Add the pasta and seasoning: Add the cooked pasta to the skillet, tossing it to combine with the tomato and lentil mixture. Stir in the balsamic vinegar (if using), fresh basil, and red pepper flakes (if desired). Season with salt and pepper to taste.

6. Finish with feta: Remove the skillet from the heat and gently stir in the crumbled feta cheese, allowing it to melt slightly into the pasta and create a creamy texture.

7. Serve: Serve the pasta hot, garnished with extra basil or a sprinkle of additional feta, if desired.

Servings and Timing

• Servings: 4

• Total time: 30 minutes

• Active time: 10 minutes

• Cooking time: 20 minutes

Variations

• Add more veggies: You can add spinach, kale, or zucchini for extra greens and nutrition. Simply sauté them with the onions or add them with the tomatoes.

• Vegan Version: For a vegan version, omit the feta cheese or use a plant-based feta alternative.

• Spicy: Add more red pepper flakes or a pinch of cayenne pepper to bring some extra heat to the dish.

• Herb Variations: If you don’t have fresh basil, try adding fresh oregano, thyme, or parsley for a different flavor profile.

Storage/Reheating

• Storage: Leftover Feta and Tomato Lentil Pasta can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over low heat with a splash of water or vegetable broth to loosen up the pasta. You can also reheat it in the microwave in 1-minute intervals, stirring in between.

FAQs

Can I use dried lentils instead of cooked lentils?

Yes, you can use dried lentils. Cook them according to the package instructions before adding them to the dish. It will take about 20-25 minutes for lentils to cook, so be sure to factor that time into your preparation.

Can I use another type of cheese?

Yes, you can use another cheese, such as goat cheese or Parmesan, if you don’t have feta. Goat cheese will provide a similar creamy, tangy flavor, while Parmesan will give it a sharper, nutty taste.

Can I use other pasta shapes?

Absolutely! You can use any pasta shape you like, such as spaghetti, farfalle, or rotini. Just make sure to cook it according to the package instructions and reserve some pasta water to add to the sauce if needed.

Can I make this dish ahead of time?

Yes, this dish stores well and can be made ahead of time. Simply prepare the pasta and sauce, let it cool, and store it in an airtight container in the refrigerator. When ready to serve, reheat and stir in the feta.

How can I make this dish spicier?

If you like your pasta with more heat, you can add more red pepper flakes, a dash of hot sauce, or even chopped fresh chili peppers to the tomato mixture.

Can I use canned tomatoes instead of fresh?

Yes, you can use canned diced tomatoes or crushed tomatoes in place of fresh cherry tomatoes. If using canned tomatoes, adjust the cooking time so that the sauce doesn’t become too thick.

Can I freeze this dish?

While this pasta dish is best fresh, you can freeze the pasta (without the feta) for up to 2-3 months. When ready to eat, reheat it and add fresh feta when serving.

Conclusion

Feta and Tomato Lentil Pasta is a deliciously satisfying and nutritious dish that’s perfect for busy weeknights or meal prep. The combination of lentils, tomatoes, and feta creates a balanced meal that’s full of flavor and texture. It’s quick to prepare, customizable, and packed with plant-based goodness. Whether you’re a pasta lover or looking to add more wholesome ingredients to your meals, this recipe is a great choice for a light yet filling dish. Try it today for a fresh and flavorful meal that everyone will enjoy!