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Lentil Pasta Salad
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5 from 4 votes

Lentil and Pasta Salad

A smoky, tasty and healthy pasta salad recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Cuisine: Dessert
Servings: 6 servings
Calories: 387kcal


  • 12 ounces orzo pasta, cooked until al dente
  • 1 cup French puy lentils. Soak the lentils in water mixed with 1 tsp salt for 30 minutes. Can substitute with green or brown lentils
  • 2 tsp extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 2 medium carrots, cut into a small dice
  • 1 stick celery, cut into a small dice
  • 8 cremini or button mushroom,s finely chopped
  • 4 plum tomatoes, diced
  • 3 cloves of garlic, minced
  • 1 tbsp fresh oregano, finely chopped
  • 2 tsp cumin, ground
  • 1 tsp ground cinnamon
  • 1/2 cup parsley, finely chopped
  • 1 tsp smoked paprika
  • Fresh ground black pepper and salt to taste


  • Drain the soaked lentils and place in a saucepan. Add enough water to cover the lentils by an inch, and bring to a boil. Lower the heat to simmer. Let the lentils cook until they are perfectly tender but still holding their shape. This should take anywhere between 10-15 minutes.
  • Heat the oil in a large saucepan.
  • Add the onions, carrots and celery. Season with salt and pepper and saute for about five minutes or until the vegetables start to soften.
  • Add the mushrooms, plum tomatoes, oregano, paprika, cumin and cinnamon. Saute until the tomatoes start to soften, about five minutes.
  • Add the cooked, drained lentils with a cup of water or the cooking liquid. Bring the sauce to a boil, cover and cook for 10 more minutes over medium-low heat.
  • Add the cooked orzo pasta and parsley and stir well. Turn off the heat.
  • Serve hot, warm or cold. It's delicious every way.


Calories: 387kcal | Protein: 17.8g | Fiber: 14.7g