A hearty vegan recipe inspired by Anatolian cuisine, this dish combines red lentils simmered in a tomato sauce with pasta. It is an economical family meal that comes together quickly.
Sauté the onion in olive oil until soft and lightly browned.
Add the tomato paste and sauté briefly. Add the rinsed lentils and water. Bring to a boil, then reduce the heat and cook for 15 minutes, until the lentils are soft.
Add the cumin, red pepper flakes, and salt and stir. Add the pasta and cook over medium heat until the liquid is absorbed and the pasta comes together with the lentils.
Serve the thickened lentil pasta hot. Drizzle with a little more olive oil on top, if desired.
Important: Make sure the sauce is boiling when you add the lentils, or they may stick to the bottom. Wheat pasta contains gluten and is not suitable for people eating gluten-free.
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