Lentil pasta is a comforting and deeply satisfying one-pot dinner that combines earthy lentils and creamy pasta with flavorful tomatoes and herbs.
This Italian-inspired recipe is excellent for a healthy, high-protein vegetarian dinner, meal prep, and packed lunch. Ready in 30-40 minutes.
Introduction
Mamma mia, do I get excited about this lentil pasta 🤌. You guys, like pasta fazool and pasta with chickpeas, this is Italian comfort food at its best 🇮🇹.
Easy to make, affordable, cozy, creamy, wholesome, healthy and deeply satisfying. Does it get better than this?
Louise and I think you’ll love this recipe because you can make it in one pot, it’s ready in 30 quick minutes.
It’s also nonna-level-tasty 👵🏻, a high fiber meal, and off the charts wholesome with 21g of protein per serving.
And if you are curious about more easy and delicious ways to cook with lentils you are in the right place.
From lentil bolognese and vegetarian lasagna to lentil patties and lentil soup we have over 30 easy recipes with lentils for your to choose from.
Buon appetito!
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Pasta: pick a small pasta like ditalini, small conghiglie, cavatelli, penne elbows, or rotini. Here we are using ditalini.
- Lentils: we recommend green, brown, or French lentils. If you only have red lentils try this easy red lentil soup instead.
- Add-ins: you can totally add more veggies to this lentil pasta. Try chopped kale, spinach, or diced tomatoes.
Foodie tip: The most traditional lentil variety used in Italian lentil pasta is “lenticchia di Castelluccio,” a small green and brown lentil cultivated around the small town of Castelluccio, on the Appennine Mountains between Umbria and Marche, Italy.
Instructions
Step 1: Sauté chopped onion and carrots for 4 minutes, add tomato paste, grated garlic, rosemary and bay leaves and sauté 1 more minute.
Step 2: Add rinsed lentils, vegetable broth, halved cherry tomatoes, salt, and black pepper. Simmer uncovered for 20 minutes. Stir occasionally.
Step 3: Stir in the pasta and more vegetable broth and simmer until cooked (about 12 minutes). Add more broth if sauce gets too thick.
Step 4: Serve with a sprinkle of parsley. Optionally you can add a squeeze of lemon or a grating of parmesan cheese.
Lentil pasta made this way is a fulfilling and deeply satisfying main dish for a weeknight dinner or a healthy lunch.
If you want a side dish to with it, you can try roasted cauliflower, green bean salad, or fennel and orange salad.
More Italian-Inspired Recipes
For even more pasta recipe ideas, check out our compilation of our 40+ easy pasta recipes.
Lentil Pasta
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- 1 sprig rosemary or thyme
- 2 bay leaves or sage
- 2 tablespoons tomato paste
- 1 cup dried lentils green or brown
- 12 cherry tomatoes halved
- 4 cups vegetable broth + 2 cups / 500 ml for cooking the pasta.
- 1½ cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini (7 oz).
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 2 tablespoons Italian parsley chopped
Instructions
- Heat 2 tablespoons extra virgin olive oil oil in a large skillet/Dutch oven.Add 1 onion and 1 large carrot (chopped) and sauté for 4 minutes.Add 2 cloves garlic (grated), 1 sprig rosemary, 2 bay leaves, and 2 tablespoons tomato paste, and sauté for 1 more minute, stirring often.
- Add 1 cup dried lentils (rinsed), 12 cherry tomatoes (halved), 4 cups vegetable broth, 1 teaspoon salt, and ⅛ teaspoon black pepper. Bring a boil then simmer for 20 minutes. The lentils should be almost cooked at this stage. Stir occasionally.
- Stir in 1½ cups ditalini pasta 2 more cups vegetable broth, and simmer until pasta is cooked (about 12 minutes).Stir often and add more broth if sauce gets too thick.
- Taste and adjust for salt before serving with 2 tablespoons Italian parsley.Optionally you can add a squeeze of lemon or a grating of parmesan cheese.
Notes
- Cooking time: different lentils have different cooking times, which vary between 20 and 45 minutes. Smaller and flatter lentils cook faster.
- Creamier texture: blend some of the lentils with an immersion blender before adding the pasta.
- Undercook slightly: we recommend slightly undercooking the pasta, especially if you don’t serve the dish immediately. The pasta will continue cooking in the pot with the hot lentils.
- Dried lentils: you can substitute canned lentils but they require shorter simmering. Add half of the broth and only simmer the lentils for 5 minutes before adding the pasta.
- Ditalini pasta: you can use any small pasta.
- Rosemary sprig: substitute 1/2 teaspoon of dried rosemary or thyme for the sprig.
- Bay leaves: substitute sage leaves or 1/2 teaspoon of dried Italian herbs.
- Tomato paste: substitute 2 tablespoons of balsamic vinegar, but add it towardst the end.
- Vegetable broth: substitute water and add an extra pinch of salt.
- Parsley: substitute fresh basil.
- Make ahead: lentil pasta can be prepared 3-4 days in advance, with slightly undercooked pasta recommended for reheating.
- Refrigerator: the dish may dry out; add liquid when reheating. Leftovers can be stored in the fridge for up to 4 days.
- Freezer: up to 3 months, but may affect pasta texture. Thaw in the fridge or microwave, and reheat with added liquid as needed.
Nutrition
More Lentil Recipes
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
This is another fabulous weekday meal! I love that you offer so many suggestions for substitutions as it makes for such a flexible recipe. I used red lentils, orzo pasta, and fresh thyme since that’s what I had on hand. The flavors were so good and the entire pot was absolutely devoured by the family! No leftovers, but lots of satisfied customers.
Hi Ariella, amazing, thanks so much for sharing your swaps. I’m so happy it was devoured! No leftovers is always the highest compliment.
Kindest, Louise