Lentil and Tomato Pasta with Garlicky Yogurt

A comforting, protein-rich pasta dish featuring earthy lentils in a savory tomato-onion base, served with a cooling, creamy garlic yogurt swirl for a vibrant and balanced vegetarian meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb pasta
• 15 oz lentils canned
• 2 cups tomato puree
• 0.5 cup plain yogurt
• 1 whole onion
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. (about 10 min)
2. While the pasta cooks, dice the onion and mince the garlic.
3. In a large skillet, heat the olive oil over medium heat, add the onion, and sauté until translucent. (about 5 min)
4. Add the minced garlic to the skillet and cook until fragrant. (about 1 min)
5. Stir in the tomato puree, drained lentils, salt, and pepper, then simmer until the sauce thickens slightly. (about 8 min)
6. Mix the yogurt with one minced garlic clove in a small bowl until smooth.
7. Toss the cooked pasta into the skillet with the tomato lentil sauce, stirring to coat. (about 1 min)
8. Serve the pasta warm with a generous dollop of the garlicky yogurt on top.