Penne with Red Lentils and Ginger for #WeekdaySupper

This Penne with Red Lentils and Ginger recipe is one of our most frequently made weeknight supper meals. This vegetarian pasta dish is fast, tasty and healthy, with lots of nice garlic flavor. Click here to jump down to the recipe.

Penne with Red Lentils and Ginger for a #weekdaysupper

Fast, inexpensive and tasty: all that you want in a #WeekdaySupper! No wonder why we make this Penne with Red Lentils and Ginger so often. I tend to have most of these ingredients on hand, making it easy to whip up. A great follow-up to the theme of the recent Budget Friendly #SundaySupper.

This dish is based on a recipe from the Vegetarian Planet, one of my favorite cookbooks (Amazon affiliate link provided). I’ve lightened it up with less butter then the original recipe, offset by an increase in garlic. So it’s got healthy going for it too.

We enjoy this year-round, but there’s something about sage that says fall to me, making this particularly well-suited to fall. Give it a try next time you are looking for something fast and tasty! We’ve got the instructions for you in the text below and in the EasyRecipe card that follows.

Penne with Red Lentils and Ginger is a tasty and healthy vegetarian recipe. Easy to make for a weeknight supper.

1 lb. dried penne or other short pasta
3 tbsp butter*
1-2 tbsp olive oil
1 2 inch piece of ginger, minced (or ¾ tsp powdered ginger)
4 cloves garlic, minced
1 tsp minced sage, or ½ tsp dried sage
¾ cup red lentils
1 cup water (plus extra during cooking as needed)
3-4 cups tightly packed baby spinach
Salt and pepper to taste

*Substitute dairy free spread or olive oil for the butter to make this dish vegetarian.

Begin boiling water for pasta. Melt butter in a medium pan, let it start to brown slightly, then sauté garlic and ginger for a couple minutes over medium low heat. Add the lentils, sage, a bit of salt, cup of water, and a tablespoon of olive oil. Bring to a boil, then reduce heat to medium low, cover pan.

Check and stir the lentil mixture every few minutes. If the lentil cooking liquid begins to evaporate, add another quarter cup or so of water. The lentils take about 15 minutes to soften…they should be soft but retain their shape as opposed to turning to lentil mush which can happen if you cook too long or too much water.
Add the spinach after the lentils have been cooking for about 10 minutes, stirring it in so that it wilts slightly.

Start cooking the pasta about 5 minute after you start cooking the lentils. Cook the pasta according to package instructions.

When the pasta is done to your liking, drain and combine the cooked pasta with the lentil mixture and an extra tablespoon of olive oil. Add salt and pepper to taste. Serve and enjoy!

penne with red lentils and ginger
Wine Pairing:  A chardonnay works well with the lively ginger flavors, or you can also go for a Sauvignon Blanc.

Time to check out the Arugula Salad with Maple Vinaigrette recipe details!

Penne with Red Lentils and Ginger for #WeekdaySupper
 
Prep time
Cook time
Total time
 
Penne with Red Lentils and Ginger is an easy and tasty vegetarian pasta dish.
Author:
Recipe type: Entree
Cuisine: Fusion
Serves: 5 to 6 servings
Ingredients
  • 1 lb. dried penne or other short pasta
  • 3 tbsp butter (I use Earth Balance spread, which makes this dish vegan)
  • 1-2 tbsp olive oil
  • 1 2 inch piece of ginger, minced (or ¾ tsp powdered ginger)
  • 4 cloves garlic, minced
  • 1 tsp minced sage, or ½ tsp dried sage
  • ¾ cup red lentils
  • 1 cup water (plus extra during cooking as needed)
  • 3-4 cups tightly packed baby spinach
  • Salt and pepper to taste
Instructions
  1. Begin boiling water for pasta.
  2. Melt butter in a medium pan, let it start to brown slightly, then sauté garlic and ginger for a couple minutes over medium low heat.
  3. Add the lentils, sage, a bit of salt, cup of water, and a tablespoon of olive oil. Bring to a boil, then reduce heat to medium low, cover pan.
  4. Check and stir the lentil mixture every few minutes. If the lentil cooking liquid begins to evaporate, add another quarter cup or so of water. The lentils take about 15 minutes to soften…they should be soft but retain their shape as opposed to turning to lentil mush which can happen if you cook too long or too much water.
  5. Add the spinach after the lentils have been cooking for about 10 minutes, stirring it in so that it wilts slightly.
  6. Start cooking the pasta about 5 minute after you start cooking the lentils. Cook the pasta according to package instructions.
  7. When the pasta is done to your liking, drain and combine the cooked pasta with the lentil mixture and an extra tablespoon of olive oil. Add salt and pepper to taste. Serve and enjoy!
Check out the Weekday Supper lineup!Sunday Supper Movement
Monday – 15 Minute Beef Soup by MealDiva
Tuesday – Salmon with Kale Chimichurri by The Girl In The Little Red Kitchen
Wednesday – Penne with Red Lentils and Ginger by Cooking Chat
Thursday – Curried Chicken Wraps by A Mama, Baby and Shar-pei in the Kitchen
Friday – Spinach Ricotta Meatballs by Feed Me, Seymour

Comments

  1. says

    This looks great. I love red lentils (it’s actually a bit of a joke in the house) and have never tried them with pasta so will give this a try :) ( Vegetarian Planet is a good source of inspiration – my favorite veg cookbook.)

Trackbacks

  1. […] Penne with Red Lentils and Ginger Hey, you could even make this tonight to get some lucky lentils on the table for the new year! Of the recipes in this roundup, this is the one we make the most here. It’s fast, inexpensive and very tasty! No surprise we probably have it about once a month. You can replace dairy butter with Earth Balance spread or something like it to make this a vegan dish. […]

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