Ready in under an hour, this Red Beet, Carrot and Lentil Coriander Pasta will become your go-to recipe when in need of quick, nutrient-packed dish to serve with no fuss and worries! 
RED BEET, CARROT AND LENTIL CORIANDER PASTA
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Ready in under an hour, this Red Beet, Carrot and Lentil Coriander Pasta will become your go-to recipe when in need of quick, nutrient-packed dish to serve with no fuss or worries! 

Servings: 4
Author: Mari from Nuts and Walnuts
Ingredients
  • 1 cup/200g red lentils
  • 4 cups/14 oz/400 g pasta of your choice
  • oil
  • 2 cups julienned, ca. 500 g carrots
  • 1 little onion thinly sliced
  • 4 cups in small cubes, ca. 500g red small beets
  • 2 cloves garlic or more, if you like it garlicky
  • salt, pepper to taste
  • 1 tsp ground coriander
  • 1 cup water
Instructions
  1. Wash and drain lentils well, till the water is no longer cloudy. Cook the lentils in plenty of water for 15 – 20 mins till soft and fully cooked. Drain, wash, drain again and set aside.
  2. Cook pasta in plenty of boiling, salted water. Drain, set aside covered.
  3. Wear gloves when dealing with red beets, if you don't want to be caught red-handed :) Prepare all the veggies. Peel and julienne red beets and carrots. Slice the onion thinly. Mince the garlic finely. 

  4. Cook onion on some oil on low heat for 3 -4 mins, stirring and watching not to burn. Add carrots and cook for few mins more. Add beets, garlic and 1 tsp of salt. Stir well. Add 1 cup of water, pepper and coriander. Cover and cook on low to medium heat for 20 – 25 mins or till veggies are all nice and soft. 
  5. Add lentils, stir well, taste the seasonings. The water should suffice for cooking and almost evaporate when veggies are done but be sure to check and stir occasionally so it doesn't burn. If needed, ad tablespoon or two water. 

  6. When veggies are done, add lentils, stir well. Add pasta, stir gently again to combine and taste the seasonings. Add more if needed. Serve immediately.