Pasta Salad with Lentils

I never knew how much I loved sumac until I started making this middle eastern inspired dish. The combination of lentils and pasta create this wonderful chewy and satisfying vegan meal that will fill you up with protein and give you energy to get through the rest of your day.


1 cup dried brown lentils
1 cup pasta (shells or orrechietti)
2 Tablespoons olive oil
1/4 cup fresh parsley, chopped
2 green onions, sliced in rounds
1/2 small yellow onion, finely chopped
2 Tablespoons lemon juice, do yourself a favor and use fresh lemon juice.
1-2 Tablespoons ground sumac
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon dried crushed marash pepper (an Armenian pepper) *
1/2 teaspoon dried crushed isot pepper (an Armenian pepper)

Cook lentils and pasta according to package directions.
Meanwhile combine all the other ingredients in a large serving bowl. Add the lentils and pasta, salt and pepper to taste. Stir well and serve warm.

* I am fortunate to live near many Armenian markets and can get these ground peppers easily. The taste is really unique so they are worth seeking out but if you can’t find them then substitute with another pepper you like, perhaps something on the sweet/smokey side like Ancho.

Because this dish has lots of spices to measure and mix into a bowl it is a really fun one to do with kids. You can’t really mess it up and children will get it smell all sorts of wonderful spices that will peak their curiosity and inspire their taste buds.

Makes 2-4 servings

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