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3 Reasons To Eat Lentils + Red Lentil Pasta Recipe

Updated: Jun 9

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes |

Serves 4

This meal is simple yet delicious. The red lentil pasta paired with the pesto and vegan mozzarella is a match made in heaven! The sun-dried tomatoes also add a nice texture to the overall dish. (skip to the recipe)


Red lentils are a staple legume (sometimes referred to as a pulse) providing ideal protein, carbohydrates including (dietary fibers), fatty acids, iron, zinc, selenium, and vitamin b1. Some of the benefits found from consuming a pulse-based diet have been attributed to the high content of phytochemical that exert antioxidant and anti-inflammatory activity in vitro and in vivo. [1]

Anti-Inflammatory Prevention

Lentils have long been used as ancient treatment remedies to treat some inflammatory symptoms, such as skin infections by making it into a water paste and treating burns after being roasted, milled, and applied directly to affected areas. Regular consumption of legumes, lentils in particular, have been found through many researchers to reduce the incidence of developing chronic inflammatory disease including type 2 diabetes, cardiovascular diseases (CVD) and cancers. [2]

Digestive Health

Since red lentils are rich in starch, they help improve digestion, leaving you more full for a longer period of time. This recipe will definitely have you feeling full and satisfied! The fiber in red lentils also helps with overall digestion and prevention of constipation. [3]

May Have Anti-Cancer Properties

Since red lentils are rich in fiber, they improve intestinal transit and rid the body of carcinogens that can be housed in the digestive tract. Research studies have shown that these lectins cause cytotoxicity and apoptosis, which means that they have great potential to control cancer growth. [4]

Red Lentil Pasta Recipe

What You'll Need

1 box of red lentil pasta

pinch of sea-salt

1/2 cup mushrooms

1/2 cup kale

3 tbsp of pesto

1/4 cup sun-dried tomatoes

1 cup vegan mozzarella

Step By Step

1.Boil red lentil pasta in water with sea-salt for 10 minutes on medium heat

2.Add Olive oil or vegan butter to tray

3.Place Pasta in tray

4.Place 1/2 cup of mushrooms, 1/2 cup of kale, 3 tbsp of pesto, 1/4 cup sun-dried tomatoes, and 1 cup vegan mozzarella on top

5.Bake for 15-20 minutes on 350 degrees F or until mozzarella is melted

6.Serve and enjoy!

Watch this video to see the recipe in action!

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