Ingredients
Scale
- 4 cups pasta of choice (gluten-free if needed)
- 4 cups vegetable broth (low sodium)
- 1 cup red split lentils, rinsed and drained
- 4 cloves garlic, minced
- 2 cups olives, sliced (Kalamata and Spanish olives recommended)
- 1/4 cup capers
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp miso paste (chickpea miso for soy-free, dissolved in 1 tbsp water)
- 1/4 cup nutritional yeast
- 1/2 cup arugula or spinach
- 28 oz diced tomatoes
- Vegan Parmesan (optional, for topping)
Instructions
- Sauté minced garlic in a large pot over medium heat for about 2 minutes until fragrant.
- Add the rinsed lentils, vegetable broth, pasta, diced tomatoes, oregano, and basil. Stir well, reduce heat, and cover to simmer for 5 to 8 minutes.
- Stir occasionally until the pasta is nearly cooked. Add olives, capers, and the thinned miso paste. Heat through.
- Incorporate arugula (or spinach) and nutritional yeast. Sprinkle with vegan Parmesan if desired.
Notes
Add a splash of water while reheating to prevent drying out. For a soy-free option, use chickpea miso.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg