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Feta and Tomato Lentil Pasta

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Feta and Tomato Lentil Pasta is a fresh and flavorful dish that combines the richness of feta cheese with the sweetness of tomatoes and the hearty texture of lentils. This vibrant and nutritious pasta dish is perfect for a quick weeknight dinner or a satisfying lunch, offering a wholesome meal packed with protein, fiber, and vitamins.

Ingredients

  1. 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)

Instructions

Cook the pasta according to package instructions. Once cooked, drain and set aside, reserving 1/2 cup of pasta water.

  1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the halved cherry tomatoes (or canned diced tomatoes) and cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
  3. 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.
  4. 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.
  5. Remove from heat and gently stir in the crumbled feta cheese, allowing it to melt slightly into the pasta and create a creamy texture.
  6. Serve hot, garnished with extra basil or a sprinkle of additional feta if desired.

Notes

  1. Extra Vegetables: Add spinach, kale, or zucchini for extra greens and nutrition. Simply sauté them with the onions or add them with the tomatoes.
  2. Vegan Version: For a vegan version, omit the feta cheese or use a plant-based feta alternative.
  3. Spicy: Add more red pepper flakes or a pinch of cayenne pepper for an extra kick of heat.
  4. Herb Variations: If you don’t have fresh basil, try adding fresh oregano, thyme, or parsley for a different flavor profile.
  5. Storage: Leftover Feta and Tomato Lentil Pasta can be stored in an airtight container in the refrigerator for up to 3 days.
  6. 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.

Nutrition

Find it online: https://thefamilycooking.com/feta-and-tomato-lentil-pasta/