Spring greens and Spicy Lentils with Pasta

A bowl of orecchiette pasta mixed with lentils, asparagus spears, peas and leafy greens.

4 from 1 reviews

Delicious green vegetables and spicy, aromatic lentils tossed through orecchiette. This pasta dish is so easy it will be on the table in 15 minutes. Dig in!




  1. Bring a large pot of salted water to the boil. Cook pasta according to package instructions. Drain and set aside. Keep warm.
  2. Place your skillet over medium heat. Add oil, lentils, nutritional yeast and spices, and cook for 3 to 5 minutes until lentils are heated through.
  3. Add asparagus and snap peas to the lentil mixture. Stir well and cook for another 2 minutes (cover skillet with a lid to trap the heat  to help steam the asparagus and sugar snap peas). If the mixture becomes dry, add up to 1/4 cup of water. Next, add the baby peas and spinach/baby kale and cook for a further 2 minutes. Add salt and pepper to taste.
  4. Finally, add your green veggies and spicy lentil mixture to the cooked pasta. Sprinkle with mint and stir to combine.
  5. Divide your Spring greens and Spicy Lentils with Orecchiette Pasta between six bowls. If desired drizzle with a little extra garlic infused olive oil. Enjoy!


Keywords: spring greens, spicy lentils, orecchiette, green vegetables, pasta dish, lentils nutrition, vegan recipes, The Plant Riot

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