I eat pasta every night. However, during quarantine I was forced to get creative, and I dug out a bag of red lentil pasta I still had yet to try. So, naturally, I decided to give it a go and try it out because I was desperate for a change–I was eating the same thing night after night after night. I wasn’t sure what I expected, really, but the pasta blew me away! I was impressed with how good it was, how simple it was to make, and how filling it was!
Red lentil pasta is a plant-based protein that is all parts equally filling, healthy, and delicious. This pasta is made from one simple ingredient: red lentils. It’s typically gluten free, and also has a slight kick to it that even those sensitive to spicy foods can tolerate. (Or so I’ve been told, don’t shoot the messenger.)
That first night I tried it, I threw together this recipe on the whim. It’s become a staple in my household ever since. Simple, easy to make, satisfying, healthy, and filling, this is my red lentil pasta recipe.
ingredients + instructions:
INGREDIENTS:
- Red Lentil Pasta (I use Barilla’s or Trader Joe’s).
- Dairy Free Cheese (I use Daiya).
- Sliced Black Olives.
- 1 Pepperoni Stick. (Margherita is my go-to).
- SmartBalance Butter. (Substitute another dairy free butter or different kind of butter to your liking.)
- Red Pepper Flakes.
- Parsley Flakes.
RED LENTIL PASTA INSTRUCTIONS:
[Follow directions on the back of the pasta box for more details.] Add water to a pot and bring it to a boil on the stove. Then, add in red lentil pasta and stir. I love my pasta al dente, so I cook it for the shortest amount of recommended time. (Usually around seven minutes.) Cook longer for softer pasta.TOPPINGS INSTRUCTIONS:
While pasta is cooking, slice up stick of pepperoni. I like to cut off pieces, then slice the casing off (carefully!) with a knife, and cut up the stick from there. I repeat this until I get to the end of the stick.
For black olives, drain out any extra olive juice in a strainer.
LEFT: RED LENTIL PASTA; RIGHT: PEPPERONI CUT UP, CASING IS ON THE SIDE
RED LENTIL PASTA RECIPE INSTRUCTIONS:
- After red lentil pasta has cooked, drain in a strainer, then pour back into pot. (Make sure the pot doesn’t go back on a hot stove burner because it’ll cook the pasta more!)
- Add generous amount of butter into pasta, then cover with lid to keep warm.
- Add in desired amount of pepperoni slices and black olives.
- Sprinkle in cheese, add in red pepper flakes, stir, and cover with lid.
LEFT: STEPS 3+4; RIGHT: STEP 5
- After a few minutes, add in a little more cheese, pepperoni, and black olives. Stir again. Cover with lid again.
- Optional: add in more red pepper flakes for spiciness.
- Once cheese is melted together, top with parsley flakes and serve.
