Pasta With Spicy Tomato Lentil Sauce Topped With A Crunchy Spiced Panko And Zesty Lemon Blend

Indulge in a vibrant bowl of pasta with a delightful fusion of flavors that beckons you with its inviting aroma.

Inspired by the rich culinary traditions of Mediterranean cuisine, this dish marries pasta with a hearty, zesty tomato and lentil sauce, infused with a kick of spice that dances on your palate.

To elevate this experience, a crispy topping of spiced panko breadcrumbs, kissed with fresh lemon zest and parsley adds a delightful crunch and a burst of brightness.

Each bite is a harmonious blend of comforting warmth and invigorating zest, making it a perfect meal for cozy gatherings or a satisfying solo feast.

With its colorful presentation and irresistible flavor, this dish invites you to savor every moment, like this Instant Pot Cider-Braised French Lentils With Leeks And Chives, because good food is meant to be shared and enjoyed.

Pasta With Spicy Tomato Lentil Sauce Topped With A Crunchy Spiced Panko And Zesty Lemon Blend

4 tablespoons extra-virgin olive oil, divided, plus more to serve

½ cup panko breadcrumbs

¾ teaspoon red pepper flakes, divided

Kosher salt and ground black pepper

1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice

1 bunch curly leaf parsley, leaves and tender stems, chopped

1 medium yellow onion, chopped

¾ cup green lentils, rinsed and drained

8 ounces short, small pasta, such as ditalini, shells or mezze rigatoni

14½ ounce can tomato paste

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 2 tablespoons of oil and heat until shimmering. Add the panko, ¼ teaspoon of pepper flakes and ½ teaspoon each salt and black pepper.

Cook, stirring constantly, until the panko is deep golden brown, 3 to 4 minutes. Transfer to a small bowl. Add the lemon zest and ¼ cup parsley, then toss to combine; set aside.

With the pot still on Normal/Medium Sauté, add the remaining 2 tablespoons oil. Heat until shimmering, then add the onion. Cook, stirring often, until softened, about 5 minutes.

Stir in the remaining ½ teaspoon pepper flakes, 1½ teaspoons salt, 1 teaspoon black pepper, the lentils and 6 cups water.

Select More/High Sauté and bring to a boil. Cook for 10 minutes, stirring occasionally, then stir in the pasta and tomato puree.

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Off heat, stir in the remaining parsley and the lemon juice. Taste and season with salt and black pepper.