Creamy Lentils and Pasta with Buttermilk and Walnut Oil Recipe

Creamy Lentils and Pasta with Buttermilk and Walnut Oil Recipe

How To Make Creamy Lentils and Pasta with Buttermilk and Walnut Oil

Lentils and pasta make for a filling dinner combo in this delicious recipe. The dish also has veggies, walnuts, scallions, and herbs.

Preparation: 25 minutes
Cooking: 45 minutes
Total: 1 hour 10 minutes



  • cupswater
  • 1cuplentils
  • 1smallonion
  • 1celery rib
  • 1smallcarrot
  • 1bay leaf
  • pinchthyme,dried
  • salt and freshly ground pepper
  • ½cupditalini pasta,cooked according to package directions
  • ½cupbuttermilk
  • tbspbalsamic vinegar
  • 4tbspwalnut oil
  • 2clovegarlic
  • ½cupwalnuts,toasted
  • ½cupscallion,together with parsley leaves, chopped


  1. Place water, lentils, diced vegetables, and spices in a medium saucepan and bring to a boil. Lower heat and simmer on low, covered, for 45 minutes.

  2. When the lentils are tender, drain the mixture into a colander.

  3. Mix together the buttermilk, balsamic vinegar, and walnut oil.

  4. Gently combine the lentils with the pasta, walnuts, parsley and scallions, and buttermilk mixture.

  5. Taste for seasoning, adding more salt and pepper or a dash more vinegar, if desired.

  6. Garnish with remaining parsley, scallions, and toasted walnuts.

  7. Add a drizzle of walnut oil to finish.


  • Calories: 1542.76kcal
  • Fat: 60.44g
  • Saturated Fat: 6.42g
  • Monounsaturated Fat: 13.45g
  • Polyunsaturated Fat: 37.02g
  • Carbohydrates: 196.20g
  • Fiber: 30.40g
  • Sugar: 21.93g
  • Protein: 62.76g
  • Cholesterol: 4.90mg
  • Sodium: 3518.25mg
  • Calcium: 436.40mg
  • Potassium: 2320.17mg
  • Iron: 18.02mg
  • Vitamin A: 510.92µg
  • Vitamin C: 54.72mg
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