Lentil pasta is a comforting and deeply satisfying one-pot dinner that combines earthy lentils and al dente pasta with flavorful tomatoes and herbs.

This Italian-inspired recipe is excellent for a healthy, high-protein vegetarian dinner, meal prep, and packed lunch.

lentil pasta in a blue bowl served with a spoon

What is lentil pasta?

Our lentil pasta is inspired by “pasta e lenticchie,” a traditional Italian recipe similar to pasta with chickpeas (pasta e ceci) and pasta e fagioli (pasta fazool).

You’ll love this recipe because it cooks in one pot in about 30 minutes; it’s straightforward, ultra-creamy, and deeply satisfying.

lentil pasta with cherry tomatoes

Along with our lentil curry, lentil soup, and curry lentil soup, this creamy lentil pasta is one of those recipes that will make you feel nourished and comforted at the same time.

Also, lentils are the oldest legumes domesticated by humans and are a nutrition powerhouse.

You can learn more about them in our guide on how to cook lentils.

Ingredients for lentil pasta

Ingredients for lentil pasta

Quantities are in the recipe box at the bottom of the page.

Pasta

For this lentil pasta recipe, we use regular wheat pasta, not red lentil pasta.

Ditalini or ditali pasta is the most traditional pasta shape for this recipe. You can find it in most supermarkets, often from an imported Italian brand like Barilla.

Alternatively, you can use small conchiglie, cavatelli, penne, elbows, or rotini.

Substitute gluten-free pasta to make this dish gluten-free.

Lentils

Use dried green or brown lentils.

We don’t recommend red lentils for this recipe because they won’t keep their shape.

If you have red lentils, make this red lentil soup recipe instead.

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.

Carrot, onion, olive oil

We make a simple flavor base with extra virgin olive oil, finely chopped carrots, and onion.

That’s common in Italian cooking (soffritto) and a best practice to add flavor to the recipe.

Optionally, you can add some chopped celery to this mix.

Garlic, rosemary, bay leaves

Garlic, rosemary, and bay leaves add even more flavor and aroma to the lentil pasta.

Substitute fresh thyme sprigs, dry oregano, and sage for rosemary and bay leaves.

Tomato paste

Tomato paste adds color and a rich, savory flavor (umami), enriching this dish and helping create a more persistent taste.

If you don’t have tomato paste, it’s ok. Add a few more cherry tomatoes.

Cherry tomatoes

You can use any small tomato variety, including cherry, plum, and date tomatoes. They add freshness, sweetness, and acidity to the dish.

You can substitute a small can of crushed tomatoes for cherry tomatoes.

Optionally, add more veggies like chopped kale, spinach, chard, and diced potatoes.

Vegetable broth

We cook the lentils and the pasta in vegetable broth.

We prefer it to chicken broth so that the recipe stays vegetarian and everyone in our family can eat it.

You can substitute water for vegetable broth.

Salt and pepper

We use salt for taste and freshly ground black pepper for aroma. You can also add a pinch of red pepper flakes if you like.

Parsley

We add fresh parsley, the Italian flat-leaf variety, at the end. It adds freshness, and we recommend it.

Alternatively, fresh basil fits well with this dish.

Creamy lentil pasta in a bowl

How to make lentil pasta

1. Make the flavor base

US cups + grams measurements in the recipe box at the bottom of the page.

Heat the olive oil in a large skillet or Dutch oven. Add chopped onion and carrots and sauté for 4 minutes.

Add tomato paste, grated garlic, a rosemary sprig, and bay leaves, and sauté for 1 more minute, stirring often.

flavor base with olive oil, onion, carrot, garlic, rosemary, bay leaves, and tomato paste

2. Add the lentils

Rinse the dried lentils and add them to the skillet with vegetable broth, halved cherry tomatoes, salt, and black pepper.

Bring a boil, lower the heat, and simmer for 20 minutes. The lentils should be almost cooked. Stir occasionally.

brown lentils, vegetable broth, and cherry tomatoes in a large skillet

Tip: different lentils have different cooking times, which vary between 20 and 45 minutes. Smaller and flatter lentils cook faster.

Tip: if you want a creamier texture, blend some of the lentils with an immersion blender before proceeding to the next step.

3. Add the pasta

Stir in the pasta and more vegetable broth.

Simmer for 12 more minutes until the pasta is al dente.

Stir often to prevent the pasta from sticking to the bottom of the skillet. If the pot dries out, add more broth.

Taste and adjust for salt before serving with a sprinkling of chopped parsley.

lentil pasta in a large skillet

Tip: 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.

Serving suggestions

Lentil pasta is a nutritious and fulfilling main dish; a small portion will keep you full for several hours.

You can serve it in a bowl with a squeeze of lemon juice or a sprinkle of parmesan cheese.

lentil pasta in a white and blue bowl with a spoon

We recommend eating it as a main dish for lunch or dinner.

You can have it on its own or serve it with a side dish of vegetables, such as a simple side salad, roasted cauliflower, green bean salad, fennel and orange salad, tomato cucumber salad, air-fried zucchini, or roasted broccoli.

Storage

Make ahead: Lentil pasta can be prepared 3-4 days in advance, with slightly undercooked pasta recommended for reheating.

Refrigerator: When refrigerated, the dish may dry out; add liquid when reheating. Leftovers can be stored in the fridge for up to 4 days.

Freezer: Freezing is possible for up to 3 months, but may affect pasta texture. Thaw in the fridge or microwave, and reheat with added liquid as needed.

Similar recipes

LENTIL RECIPES: Lentil bolognese, lentil hummus, lentil patties, lentil salad, lentils and rice Mujadara, lentil vegetable soup, lentil chili, Turkish lentil soup, Moroccan lentil soup, lentil loaf, lentil tabbouleh, and lentil curry.

For more lentil recipe ideas, check out our compilation of our best lentil recipes.

PASTA RECIPES: Pasta alla Norma (eggplant pasta), Minestrone soup, broccoli pasta, mushroom ragu, pasta pomodoro, chickpea pasta salad, creamy tomato pasta, fregola pasta, casarecce pasta, and paccheri pasta.

For more pasta recipe ideas, check out our compilation of our 40+ easy pasta recipes.

lentil pasta with cherry tomatoes and a blue spoon

Lentil Pasta

4.98 from 36 votes
Lentil pasta is a comforting and deeply satisfying one-pot dinner that combines earthy lentils and al dente pasta with flavorful tomatoes and herbs.
This Italian-inspired recipe is excellent for a healthy, high-protein vegetarian dinner, meal prep, and packed lunch.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Course: Main, pasta
Cuisine: Italian

Ingredients 

  • 2 tablespoons extra virgin olive oil
  • 1 medium 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.
  • cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini (7 oz).
  • 1 teaspoon salt or more to taste
  • teaspoon black pepper
  • 2 tablespoons Italian parsley chopped

Instructions 

  • MAKE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil oil in a large skillet or Dutch oven. Add 1 medium 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.
    flavor base with olive oil, onion, carrot, garlic, rosemary, bay leaves, and tomato paste
  • ADD LENTILS: Rinse 1 cup dried lentils and add them to the skillet with 12 cherry tomatoes (halved), 4 cups vegetable broth, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Bring a boil, lower the heat, and simmer for 20 minutes. The lentils should be almost cooked. Stir occasionally.
    brown lentils, vegetable broth, and cherry tomatoes in a large skillet
  • ADD PASTA: Stir in 1½ cups ditalini pasta and 2 more cups vegetable broth.
    Simmer for 12 minutes until the pasta is al dente.
    Stir often to prevent the pasta from sticking to the bottom of the skillet. If the pot dries out, add more broth.
    Taste and adjust for salt before serving with a sprinkling of chopped parsley.
    lentil pasta in a large skillet
  • SERVING SUGGESTIONS: Serve with fresh Italian parsley or basil.
    Optionally, You can add a squeeze of lemon juice or a sprinkle of parmesan cheese.
    Creamy lentil pasta in a bowl

Notes

Nutrition information is an estimate for one large portion of lentil pasta out of four portions.
SUBSTITUTIONS
  • 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.
  • Onion: Substitute two shallots or a leek for the onion.
  • 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 at the end.
  • Vegetable broth: Substitute water and add an extra pinch of salt.
  • Ditalini pasta: You can use any small pasta.
  • Parsley: Substitute fresh basil.
STORAGE
Make ahead: Lentil pasta can be prepared 3-4 days in advance, with slightly undercooked pasta recommended for reheating.
Refrigerator: When refrigerated, the dish may dry out; add liquid when reheating. Leftovers can be stored in the fridge for up to 4 days.
Freezer: Freezing is possible for up to 3 months, but may affect pasta texture. Thaw in the fridge or microwave, and reheat with added liquid as needed.

Nutrition

Calories: 466kcal, Carbohydrates: 77g, Protein: 21g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 692mg, Potassium: 938mg, Dietary Fiber: 19g, Sugar: 7g, Vitamin A: 5660IU, Vitamin B6: 0.5mg, Vitamin C: 23mg, Vitamin E: 2mg, Vitamin K: 46µg, Calcium: 77mg, Folate: 270µg, Iron: 5mg, Manganese: 1mg, Magnesium: 106mg, Zinc: 3mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.


Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

4.98 from 36 votes (25 ratings without comment)

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29 Comments

  1. This is really a 5 star dish although I made some changes just because I love the ingredients. Followed exactly but added 1 T Calabrian chiles (because I am a spicy gal!), 10 oz mushrooms (just love them and the nutritional value plus I had some leftover from another dish), 2 cups orecchiette pasta and 8 cups vegetable broth (since I added more pasta the mushrooms). Also, increased the garlic to 5 cloves because just love it.
    Love your dishes and as a seasoned good growing up in an Italian home, cooking since I was 8 YO (now 70) I always adjust recipes so without my additions this is a perfect recipe with great nutrional value.

    1. 5 stars
      This one ist sooo good!!! I like every of your mealsโ€ฆ which brand and size is the blue skillet?
      Would like to buy the right one..

      1. Hi Carla, Amazing – we’re so happy that you enjoyed the pasta ๐ŸŽ‰

        The skillet is from Amazon Basics, a cast iron enameled skillet and holds 3.3 quarts ๐Ÿ™‚