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Spiced Lentil Pasta

This hearty spiced lentil pasta combines a smoky lentil sauce with cooling garlic yogurt and paprika oil, creating a comforting dish that's quick to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 12 ounces Short pasta (rigatoni, penne, fusilli, or casarecce)
  • 2 tablespoons Extra virgin olive oil Plus 3 tablespoons for paprika oil
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, grated or minced Plus 1 small clove for the yogurt
  • 4 tablespoons Tomato paste
  • 2 teaspoons Paprika Plus 1 teaspoon smoked paprika for the oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • a pinch Ground cinnamon (optional)
  • a pinch Red pepper flakes Plus a pinch for the oil
  • 1 can (15 ounces) Brown lentils, canned and drained
  • 1 cup Water
  • 3/4 teaspoon Salt Plus more to taste
  • Black pepper To taste
  • 1 cup Greek yogurt
  • 1 tablespoon Fresh lemon juice
  • 1 cup Cherry tomatoes, quartered
  • Fresh parsley, chopped For garnish
  • Lemon wedges For serving

Method
 

Preparation and Flavor Base
  1. Warm two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about five minutes, until soft and translucent.
  2. Stir in three cloves of grated garlic and cook for thirty seconds, until fragrant.
Bloom the Spices
  1. Add tomato paste, paprika, cumin, oregano, and cinnamon to the skillet. Stir constantly for about a minute, adding a small splash of water to loosen the paste.
Simmer the Lentils
  1. Pour in the drained lentils, water, salt, and black pepper. Stir to coat lentils and simmer gently for eight to ten minutes.
Cook the Pasta
  1. Boil salted water in a pot and cook the pasta according to package instructions. Reserve a splash of pasta water before draining.
Prepare Garlic Yogurt
  1. Mix Greek yogurt, grated garlic, lemon juice, and a pinch of salt in a small bowl until smooth. Thin out with water if necessary.
Make Paprika Oil
  1. Warm three tablespoons of olive oil over low heat. Add smoked paprika and a pinch of red pepper flakes. Remove from heat after oil turns deep red.
Assemble and Serve
  1. Divide cooked pasta into bowls, add lentil sauce, garlic yogurt, drizzle with paprika oil, and top with cherry tomatoes and parsley. Serve with lemon wedges.

Notes

Toast the spices for deeper flavor, don’t rinse the pasta, and adjust spice levels to your preference.