Looking for a change from the usual tomato-based pasta sauce? This Meat-Free Root Vegetable and Lentil Penne with Lemon and Herb Dressing is part of Dee’s collection of Meat Free Monday recipes, and it’s a real family favourite. The lemon and herb dressing keeps everything light and fresh, while the puy lentils bring a hearty, satisfying texture and a good source of plant-based protein — perfect if you’re trying to fit in more meat-free meals during the week.
It’s an easy one to get the kids involved with too, from peeling the vegetables to squeezing the lemon over the dressing.
Serves: 2
Ingredients
- 1 parsnip
- 2 carrots
- 3 cloves garlic, crushed
- 2 bay leaves
- A bunch of parsley, chopped
- A handful of black olives, stones removed
- Half a cup of puy lentils
- Water
- Juice of half a lemon
- Penne pasta (enough for 2)
Equipment
- Chopping board
- Peeler and garlic press
- 1 large pan
- 1 large pot
- Bowl
- Sharp knife
Method
1. Peel and chop the vegetables into small dice.
2. Add the vegetables to a pan with the lentils, crushed garlic and bay leaves.
3. Pour over 2 cups of water and bring to the boil. Add more water if the lentils start drying out before they’re fully cooked.
4. Simmer until the lentils are soft, around 20 minutes.
5. Meanwhile, cook the pasta according to the pack instructions.
6. In a separate bowl, mix the chopped parsley and black olives.
7. Squeeze the lemon juice over the parsley and olive mixture.
8. Once the lentils and vegetables are cooked, pour the dressing over them and mix well.
9. Serve into bowls alongside the cooked penne.
Nutritious and delicious — enjoy!
Frequently Asked Questions
Can I make this recipe vegan?
Yes — this recipe is naturally plant-based as written. Just double-check your pasta of choice doesn’t contain egg if you’re keeping it fully vegan.
Can I swap the vegetables?
Definitely. Root vegetables like parsnip and carrot work well here, but you could try swede, celeriac or sweet potato depending on what you have to hand.
Can I use a different type of lentil?
Puy lentils hold their shape nicely and give a good texture, but green or brown lentils will also work — just keep an eye on cooking time, as it can vary.
Can I make this ahead of time?
Yes, the lentil and vegetable mixture can be made in advance and reheated gently. The lemon and herb dressing is best mixed through just before serving to keep it fresh.
Is this suitable for kids?
Yes, it’s a mild, family-friendly recipe. If your children aren’t keen on olives, you can leave them out or reduce the amount.
Related Articles
If you enjoyed this recipe, you might also like more meat-free family dinner ideas, other quick pasta recipes for busy weeknights, and more recipes from Dee’s Meat Free Monday collection.
Save This Recipe
Want to come back to this one later? Save or bookmark this page so it’s easy to find next time you’re planning a meat-free dinner.
Get More Family Recipe Ideas
Enjoyed this recipe? Sign up for our free newsletter for weekly family food ideas, activities and inspiration delivered straight to your inbox.
