Have you tried TikTokโs Turkish Pasta yet? Is it worth the hype? Most certainly. Using yummy lentils, I created my vegetarian version of the viral recipe. Delicious, simple, and quickly prepared.
There is currently no escaping this recipe on TikTok and Instagram: Turkish Pasta.
Anna Paul’s original recipe includes ground meat, garlic yogurt, and paprika-infused butter.
Rather than follow the trend, I created a vegetarian and slightly healthier version of this recipe. And to speed things up even more in the kitchen, Iโve selected canned lentils to prepare this dish.
Let me just say, โWowzer!โ An incredibly tasty dish, perfect to wind down after a long day at work.
Hereโs the recipe:
(please scroll down to find additional tips and more detailed information)
Vegetarian Turkish Pasta with Lentils
Ingredients
Pasta
- 6 oz pasta e.g., fusilli
Lentil sauce
- 1 small onion
- 1 garlic clove
- 1 tbsp olive oil
- 9 oz lentils canned
- 2 tbsp tomato paste
- 1 tsp paprika ground
- salt, black pepper
Yogurt
- 1 cup Greek yogurt
- 2 garlic cloves
- 1 tbsp lemon juice freshly squeezed
- salt, black pepper
Paprika butter
- 1 tbsp olive oil
- 2 tsp butter
- ยฝ tsp paprika ground
Garnish
- ยฝ cup cherry tomatoes
- fresh parsley
Instructions
- Cook the pasta as per package instructions.
- Finely chop the onion as well as the garlic clove and sautรฉ in olive oil. Thoroughly rinse and drain your lentils, then add them to the frying pan. Add the tomato paste and paprika and allow it to simmer for a minute or two. Season to taste with salt and pepper.
- Press the garlic cloves into the yogurt, add salt and pepper along with your freshly squeezed lemon juice, and whisk until smooth.
- In a separate small saucepan, melt butter slowly, add olive oil, and stir in paprika powder. Allow it to simmer briefly on low heat until fully melted and incorporated.
- As our final step, letโs assemble: Spread the garlic yogurt evenly over the pasta, followed by the lentil mixture. Then drizzle paprika butter across the top and garnish with halved cherry tomatoes and fresh parsley.
Further Recipe Tipsย
Here are a few more tips and recipe variations to consider:
- I feel the amount of pasta to use for this recipe (or any recipe for that matter) is super subjective. You may either stick to the measurements specified in my recipe or simply toss in however much more (or less) you need to fill up that belly.
- To lighten the dish a little, Iโve opted to use Greek yogurt. Grab whichever milkfat percentage you prefer.
- In addition, I’ve created a lighter, healthier version of the paprika-infused butter. A little less butter, but more olive oil to compensate. โฏFeel free to stick with the original recipe and use butter only, if that’s more up your alley. As for the amount of butter, thereโs no right or wrong answer here. In other words, add as much as your butter-loving soul desires (or requires). ๐
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