Lentil Pasta (Protein-Rich & High Fiber)

This lentil pasta gives you a cozy, nutritious, and satisfying one-pot dinner made with inexpensive everyday ingredients in about 40 minutes.

If you love this cozy Italian classic, try our Pasta e Ceci, Pasta e Fagioli, or Pasta and Peas for more simple, satisfying pasta dinners.

Ingredients

Full ingredients and substitutions are in the recipe box below.

• Extra virgin olive oil: builds a rich Mediterranean flavor base. Substitute regular olive oil if needed.
• Onion: adds sweetness and depth. Yellow or white onion, shallots, or leeks all work.
• Carrot: adds gentle sweetness to this pasta with lentils. Substitute celery, bell pepper, or extra onion.
• Garlic: fresh garlic adds savory depth. If garlic intolerant, omit it and add a little extra rosemary or thyme.
• Rosemary: gives the broth its classic Italian aroma. Substitute thyme, oregano, or sage.
• Bay leaves: add subtle savory depth. Substitute sage or simply omit them.
• Tomato paste: adds concentrated tomato flavor and richness. Substitute tomato sauce or extra chopped tomatoes.
• Dried lentils: green or brown lentils hold their shape best. For canned lentils, drain and rinse them, use 3 cups of broth instead of 6, and simmer for just 5 minutes before adding the pasta.
• Cherry tomatoes: become sweet and juicy as they cook. Substitute grape tomatoes, Roma tomatoes, or canned diced tomatoes.
• Vegetable broth: reduced-sodium broth is our preference because its milder flavor is closer to the homemade broth my nonna used. Homemade vegetable broth is excellent too.
• Ditalini pasta: perfect for this one pot lentil pasta. Substitute small shells, elbows, rotini, orzo, or broken spaghetti.
• Salt: brings all the flavors together. Adjust to taste, especially depending on your broth.
• Black pepper: adds a little warmth. Freshly ground is best.
• Italian parsley: adds freshness at the end. Substitute basil or simply omit it.

1. Build the flavor base

Finely chop the onion and carrot so they soften quickly and evenly.

Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and carrot and cook for about 4 minutes, stirring occasionally, until they start to soften.

Mince or finely grate the garlic. Add it to the pan with the rosemary, bay leaves, and tomato paste. Cook for 1 minute, stirring often, until fragrant.

2. Simmer the lentils

Rinse the dried lentils well under running water and quickly check them for any small stones or debris. Cut the cherry tomatoes in half.

Add the lentils and tomatoes to the pan with 4 cups vegetable broth, salt, and black pepper.

Bring to a boil, then reduce the heat and simmer gently, partially covered, stirring occasionally, until the lentils are almost tender.

This usually takes about 20 minutes, but let the lentils be your timer. Taste one: it should be mostly tender with just a little firmness in the center. If it’s still hard, simmer a little longer.

3. Cook the pasta

Stir in the ditalini and the remaining 2 cups vegetable broth.

Simmer uncovered for about 10 to 12 minutes, or until the pasta is al dente. Stir often, especially toward the end, so the pasta doesn’t stick to the bottom.

As the pasta cooks, it releases starch and makes the lentils wonderfully creamy. If the mixture gets too thick before the pasta is ready, add a splash of broth or water and continue cooking.

4. Taste and serve

Remove the bay leaves. Taste and adjust the salt and black pepper, then stir in the Italian parsley.

Serve hot with an optional squeeze of lemon or freshly grated Parmesan. This simple vegetarian pasta recipe should be creamy and saucy when it reaches the table.

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• Creamy Red Lentil Soup
• Lentil Vegetable Soup

If you try this Lentil Pasta Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.