Recipe by Wendy Yurt
"Hearty pasta and lentil dish. Sure to warm you down to your toes! Serve with Parmesan and crusty bread."
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1 (19 ounce) can
1 (10 ounce) package
frozen chopped spinach
1 (16 ounce) package
salt to taste
ground black pepper to taste
crushed red pepper
grated Parmesan cheese
This is one of my favorite staples. I make large batches all the time and freeze leftovers in lunch sized portions to take to work. Sometimes I add mushrooms or other vegetables lying around. I recommend defrosting the spinach in the microwave and then drain it before adding it to the pot (the directions are a little ambiguous). I always have additional chicken broth on hand unless it comes out too dry. It's also good with whole wheat pasta.
This was good in a pinch.
I didn't know what to expect with this recipe, but it was incredible!! I'll definitely make this over and over again. I used a red onion, which was good and added extra garlic as I do in everything... also lots of crushed red pepper. Oh, and I used macaroni pasta... very, very yummy!!!!
I really like this recipe and have made it a couple of times. It is extremely easy and quick so if you need something for the family you can whip it up. I usually do not use the ditalini- it really comes out fine with any kind of pasta.
This recipe is absolutely delicious! Few things I changed, I used a large can 29oz I think, of diced tomatoes with italian seasonings in them. I also chopped up a fresh tomato and threw that in. I cooked two and a half turkey italian sausages and added those as well. Used shell pasta, as I couldnt find the ditalini.I also used a bag of fresh baby spinach instead of frozen. Eating a big bowl right now! Super easy! Will make again and again!
Yum! If 2 out of 3 kids gave it a big thumbs up, we are definitely adding it to the rotation! I love it that no one had a clue about the lentils (tiny red ones cook up unrecognizable) and the spinach (they thought it was "herbs"). The only changes I made were to use just lentils instead of the soup, and half a jar of pasta sauce + one chopped tomato, and a bigger pasta shape (it's all I had on hand). Add your own spices and you've got a big hit!
this recipe is wonderful! it's filling, healthy while still being flavorful! I followed the recipe exactly (even throwing in the frozen block of spinach- which ended up cooking thoroughly). The few modifications I did were:
1) added more red pepper flakes (to make it more spicy)
2) used whole grain rotini instead
3) added a few sprinkles of lemon juice to give the pasta a slight tangy flavor.
Overall it was wonderful! Will definitely make it again...and again!
This turned out great. I used whole wheat pasta and the texture of that with the thickness of the sauce made this very satisfying. I also used a can of diced tomatoes(all I had on hand) instead of crushed and it didn't change the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Wendy's Quick Pasta and Lentils
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 64
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