One Pot Miso Lentils with Pasta (Vegan Recipe)
This wonderful one pot delight is exactly what you need for your next dinner! It’s naturally protein-rich, gluten free, eggless, nut free, and tastes absolutely delicious!
Share This Recipe:
This one pot meal is so easy to make; and pretty filling since it has mung bean pasta instead of traditional pasta.
So yummy!!!
Healthy One Pot Miso Lentils with Pasta
Amazing flavor hot or cold. Mung bean pasta is my favorite legume pasta because it keeps a great texture even when cold. I love this recipe because it’s:
Healthy.
Very easy to make.
Ingredients are mostly whole foods.
It’s packed with protein, so it’s great as a post workout meal!
Ingredients
Onion
Garlic cloves
Frozen veggie mix (carrots, green beans, peas and corn)
Jalapeño peppers
Sesame oil
Miso paste
Tamari sauce
Red lentils
Mung bean pasta
Smoked chili pepper powder
How to Make One Pot Miso Lentils with Pasta?
You just need one large pot.
Chop the veggies and sauté onion with garlic.
Add the frozen veggies and jalapeño peppers, sauté for another few minutes.
Add lentils and water, cook for 5 minutes.
Add pasta and cook for another 9-10 minutes.
This One Pot Miso Lentils with Pasta Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthy
Nut free
Easy to make
Amazing flavor hot or cold
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
One Pot Miso Lentils with Pasta
This wonderful one pot delight is exactly what you need for your next dinner! It’s naturally protein-rich, gluten free, eggless, nut free, and tastes absolutely delicious!
Ingredients (US Customary)
- 1 medium yellow onion
- 6 small garlic cloves
- 1 lb frozen mixed veggies (carrots, green beans, peas and corn)
- 2 medium jalapeño peppers
- 1 tbsp sesame oil
- 3 tbsp miso paste
- 4 tbsp tamari sauce
- 1 1/2 cup raw red lentils
- 5 cups water
- 8 oz mung bean pasta
- 1/2 tsp salt
- 1/2 tsp smoked chili pepper powder
Ingredients (Metric)
- 1 medium yellow onion
- 6 small garlic cloves
- 454 grs frozen mixed veggies (carrots, green beans, peas and corn)
- 2 medium jalapeño peppers
- 1 tbsp sesame oil
- 3 tbsp miso paste
- 4 tbsp tamari sauce
- 300 grs raw red lentils
- 1.25 lt water
- 227 grs mung bean pasta
- 1/2 tsp salt
- 1/2 tsp smoked chili pepper powder
Instructions
- Chop the veggies and sauté onion with garlic for 7 minutes at medium heat using the sesame oil.
- Add the frozen veggies and jalapeño peppers, sauté for another 2 minutes.
- Add lentils and water, cook for 5 minutes.
- Add pasta and cook for another 9-10 minutes. Enjoy!!
Notes
Pasta: if you can't get mung bean pasta just use regular pasta. Make sure you don't over cook it or under cook it.
Sesame oil: it ads an amazing flavor to this recipe, but if you can't find it where you live, just use olive oil.
Toppings: I used jalapeños, fresh parsley, and sesame seeds.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 428 | ||
| % Daily Value* | ||
| Total Fat 5g | 8% | |
| Saturated Fat 0.83g | 4.6% | |
| Total Carbohydrates 72g | 29% | |
| Fiber 16g | 57% | |
| Sugar 5g | 13% | |
| Protein 27g | 34% | |
*Values are based on a 2000 calorie diet.
Share This Recipe:
