One-Pot Lentil Tomato Pasta

One-Pot Lentil Tomato Pasta Recipe

Prep: 12 minutes   Cook: 23 minutes   Total: 35 minutes   Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes, optional
• 1 can (28 ounces) crushed tomatoes
• 4 cups low-sodium vegetable broth
• 12 ounces short pasta such as penne or rotini
• 1 can (15 ounces) brown lentils, rinsed and drained
• 3/4 teaspoon kosher salt
• 3 cups baby spinach
• 1 tablespoon balsamic vinegar
• 1/3 cup grated Parmesan, optional

Instructions

1. Heat olive oil in a Dutch oven over medium. Cook onion for 5 minutes until softened. Add garlic, Italian seasoning, and red pepper flakes; stir for 30 seconds.
2. Add crushed tomatoes, broth, pasta, lentils, and salt. Bring to a steady simmer.
3. Cook uncovered for 12 to 15 minutes, stirring often, until the pasta is tender. Lower the heat if the bottom begins to catch, and add a splash of water if needed.
4. Stir in spinach until wilted, then add balsamic vinegar. Taste and adjust seasoning.
5. Rest for 3 minutes to thicken. Serve with Parmesan if desired.