Print

Lentil Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil Pasta is a hearty, protein-packed vegan dish made with lentils, garlic, tomatoes, and herbs. It’s comforting, nutritious, and easy to prepare with pantry staples, making it a perfect plant-based weeknight meal.

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)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and set aside.
  2. In a large skillet or saucepan, heat olive oil over medium heat.
  3. Sauté the onion, garlic, and carrots for about 5 minutes, until soft and fragrant.
  4. Stir in the lentils, crushed tomatoes, and vegetable broth or water.
  5. Add oregano, basil, salt, black pepper, and red pepper flakes if using.
  6. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender and the sauce has thickened. Add more broth or water if needed.
  7. Combine the cooked pasta with the sauce and toss until well coated.
  8. Garnish with fresh herbs and grated cheese if desired. Serve hot.

Notes

  • Use red lentils for a creamier texture or green lentils for a firmer bite.
  • Add chopped spinach, mushrooms, or zucchini for extra vegetables.
  • Swap crushed tomatoes for diced tomatoes for more texture.
  • Using lentil pasta increases protein and keeps the dish gluten-free.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/lentil-pasta/