Name: Lentil Pasta
Prep time: 10 min
Cook time: PT-489884H57M56S
Total time: PT-489884H57M56S
Cuisine: Italian-Inspired
Ingredients: 8 oz dry pasta (penne, fusilli, or spaghetti); 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 carrot, finely diced; 1 cup dried lentils (red or green), rinsed; 1 can (14 oz) crushed tomatoes or tomato sauce; 2 cups vegetable broth or water; 1 tsp dried oregano; 1 tsp dried basil; Salt, to taste; Black pepper, to taste; Fresh parsley or basil, for garnish (optional); Red pepper flakes, to taste (optional); Grated Parmesan or vegan cheese, for topping (optional)

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Lentil Pasta is a hearty, nutritious dish that’s perfect when I want something filling, plant-based, and packed with flavor. Whether I’m using red lentils or green, this pasta delivers on comfort without compromising on health. It’s rich in protein, fiber, and earthy flavors that pair beautifully with garlic, tomatoes, and herbs. It’s one of my go-to meals when I want something satisfying but simple.

Why You’ll Love This Recipe

I love that this recipe is both wholesome and incredibly easy to make. Lentils give the pasta a meaty texture and robust flavor, making it feel indulgent while still being healthy. It’s naturally vegan and gluten-free if I use lentil-based pasta or gluten-free pasta. This dish is also budget-friendly and made with pantry staples, which means I can whip it up any time without a grocery run.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry pasta (I like penne, fusilli, or spaghetti)
Olive oil
Onion, finely chopped
Garlic, minced
Carrot, finely diced
Dried lentils (red or green), rinsed
Crushed tomatoes or tomato sauce
Vegetable broth or water
Dried oregano
Dried basil
Salt
Black pepper
Fresh parsley or basil for garnish (optional)
Red pepper flakes (optional, for heat)
Grated Parmesan or vegan cheese (optional)

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.
While the pasta cooks, I heat olive oil in a large skillet or saucepan over medium heat.
I sauté the onion, garlic, and carrots for about 5 minutes until soft and fragrant.
I stir in the lentils, crushed tomatoes, and vegetable broth.
I season with oregano, basil, salt, pepper, and red pepper flakes if I’m using them.
I bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the lentils are tender and the sauce has thickened.
If the sauce gets too thick before the lentils are done, I add a splash more broth or water.
Once everything is cooked, I combine the sauce with the pasta and toss until well coated.
I garnish with fresh herbs and cheese if desired, then serve hot.

Servings and timing

This recipe makes 4 hearty servings. Prep time takes about 10 minutes, and cook time is 25–30 minutes, depending on the lentils used. Altogether, the dish comes together in about 35–40 minutes.

Variations

I sometimes use red lentils for a quicker cook time and smoother texture.
For extra veggies, I add chopped spinach, mushrooms, or zucchini during the last 10 minutes of cooking.
I swap crushed tomatoes with diced ones when I want more texture.
Using lentil pasta instead of traditional pasta adds even more protein.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat with a splash of water or broth to loosen the sauce. It also reheats well in the microwave—just stir halfway through for even heating. This dish can be frozen for up to 2 months and thawed overnight in the fridge before reheating.

FAQs

Can I use canned lentils instead of dried?

Yes, I’ve done that when in a hurry. I just reduce the broth and simmer time since canned lentils are already cooked.

Is this recipe vegan?

It is, as long as I don’t add dairy cheese. I often use a vegan Parmesan or skip it entirely.

Can I make it gluten-free?

Absolutely. I just use gluten-free pasta or lentil pasta to keep everything gluten-free.

Do red or green lentils work better?

Both work great. Red lentils cook faster and become softer, making the sauce creamier. Green lentils hold their shape more and give a heartier bite.

What can I serve with lentil pasta?

I usually serve it with a simple green salad or garlic bread for a complete meal.

Conclusion

Lentil Pasta is one of those recipes I never get tired of. It’s cozy, flavorful, and endlessly adaptable. Whether I’m trying to eat healthier or just want a satisfying bowl of pasta, this dish always hits the spot. With minimal ingredients and maximum comfort, it’s a reliable favorite in my kitchen.