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.
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Why you’ll love this Lentil Pasta Recipe!
There’s something special about a meal that’s healthy, inexpensive, and ridiculously tasty, and this lentil pasta delivers on all three. 🥣 My nonna made pasta e lenticchie for my cousins and me when she looked after us growing up in Italy, and I would happily eat bowl after bowl.
And honestly, there’s a reason recipes like this have survived for generations. Lentils, pasta, vegetables, tomatoes, herbs, and olive oil come together in one pot to make a fiber-rich, protein-rich meal that’s deeply satisfying without feeling heavy. 🌿
Louise and I still make it essentially the way my grandma did: thick, creamy, and almost stew-like, with the pasta cooked right in with the lentils so it soaks up all that savory flavor. No fancy ingredients. No complicated technique. Just really good food.
It’s the kind of Mediterranean-style staple that makes eating well feel easy. It’s nutritious, affordable, comforting, and made for everyday life. ❤️
P.S: Put those pantry lentils to good use with our Mediterranean Lentil Soup, Lentil Bolognese, or Lentil Curry. Three easy, satisfying ways to turn lentils into dinner.
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.
How to Make Lentil Pasta
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.
Serving Suggestions
- Make it a complete dinner: Serve with crusty bread, focaccia, or garlic bread and a simple green or arugula salad.
- Add sausage the Italian way: Brown a small amount of crumbled Italian sausage or turkey sausage in the pot first, then add the onion and carrot and continue with the recipe. Think of the sausage as a seasoning rather than the main protein—it adds lots of savory flavor while lentils, vegetables, and pasta remain the heart of the meal.
- Add cooked chicken: Top individual bowls with shredded rotisserie chicken or leftover cooked chicken for an easy protein boost without changing the recipe.
- Serve it Italian-style: Pair with tomato bruschetta, roasted eggplant, or a crisp salad for an easy family meal.
- For meal prep: Undercook the pasta by at least 2 minutes, or even a little more. It continues to soften as it cools and again when reheated, so starting quite al dente helps prevent mushy pasta.
- Bring it to a potluck: Keep the pasta slightly undercooked and the lentil pasta a little looser than usual. Bring extra broth to stir in before serving because the pasta absorbs liquid as it sits.
- Pack it for lunch: Portion into individual containers and add a splash of broth or water before reheating to bring back the creamy consistency.
- Feed a crowd: Serve smaller bowls alongside bread, salad, and roasted vegetables. It’s an inexpensive, satisfying meal that’s easy to scale up.
Tips
- Use green or brown lentils: They hold their shape while becoming tender. Red lentils break down more and give you a softer, creamier result.
- Rinse and check the lentils: Rinse dried lentils well under running water and quickly look through them for small stones or debris. It’s rare, but it can happen.
- Don’t rush the flavor base: Let the onion and carrot soften, then cook the garlic, herbs, and tomato paste for a minute to deepen their flavor.
- Let the lentils be your timer: Cooking times vary, so taste one before adding the pasta. The lentils should be almost tender, without a hard center.
- Cook the pasta with the lentils: Don’t boil it separately. The pasta releases starch as it cooks, making the dish naturally creamy and almost stew-like.
- Stir often after adding the pasta: As everything thickens, the pasta can easily stick to the bottom of the pot.
- Keep extra broth nearby: Pasta absorbs plenty of liquid. Add a splash if the mixture gets too thick before the pasta is cooked.
- Keep it a little saucy: The pasta continues absorbing liquid as it sits, so take it off the heat while it’s still creamy and slightly loose.
- Taste for salt at the end: Lentils and pasta absorb seasoning as they cook, so always taste and adjust before serving.
- Finish it simply: Fresh parsley, black pepper, a drizzle of olive oil, Parmesan, or a squeeze of lemon all work beautifully.
- For canned lentils: Drain and rinse them, use about 3 cups of broth instead of 6, and simmer for only 5 minutes before adding the pasta.
- For leftovers: Refrigerate in an airtight container. The pasta will thicken, so add a splash of broth or water when reheating.
Frequently Asked Questions
Yes. Drain and rinse them, use about 3 cups of broth instead of 6, and simmer for just 5 minutes before adding the pasta.
Yes, but expect a different texture. Red lentils break down quickly, making the dish softer and creamier. Green or brown lentils are best if you want the lentils to hold their shape.
Small shapes work best for this Italian lentil pasta. Ditalini is our favorite, but orzo, small shells, elbows, rotini, or broken spaghetti all work well.
Pasta and lentils continue absorbing broth as they sit. Simply stir in more broth or water until you reach the consistency you like.
Absolutely. Brown a small amount of Italian or turkey sausage before the vegetables and use it almost like a seasoning. You can also add shredded rotisserie or cooked chicken when serving.
Yes. For the best texture, undercook the pasta by at least 2 minutes because it continues softening as it cools and reheats. This makes it a practical healthy one pot dinner for meal prep.
Let leftovers cool, then refrigerate in an airtight container for up to 4 days. Reheat with a splash of broth or water to loosen the sauce. You can also freeze it, although the pasta will be softer after thawing and reheating.
More Mediterranean One-Pot Dinners
- Mediterranean Orzo and Beans
- Mediterranean Chickpea Soup
- Greek Chickpea Soup
- Mediterranean Pinto Bean Soup
- Tuscan Bean Stew
- Chickpea Noodle Soup
- 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.
Lentil Pasta (Protein-Rich & High Fiber)
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 1 large carrot chopped
- 2 cloves garlic minced
- ½ teaspoon rosemary or thyme
- 2 bay leaves or sage
- 2 tablespoons tomato paste
- 1 cup dried lentils green or brown, rinsed
- 1 cup cherry tomatoes halved
- 4 cups vegetable broth reduced-sodium + 2 cups / 500 ml for cooking the pasta
- 1½ cups ditalini pasta (7 oz) or orzo, small shells, elbows, rotini, or broken spaghetti
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 2 tablespoons Italian parsley chopped + optional lemon and parmesan
Instructions
- Make the flavor base: Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 1 medium onion and 1 large carrot and cook for 4 minutes, stirring occasionally.Add 2 cloves garlic (minced), ½ teaspoon rosemary, 2 bay leaves, and 2 tablespoons tomato paste. Cook for 1 minute, stirring often.
- Cook the lentils: Add 1 cup dried lentils (rinsed), 1 cup cherry tomatoes (halved), 4 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper.Bring to a boil, then lower the heat and simmer gently for about 20 minutes, stirring occasionally. The lentils should be almost tender before you add the pasta. If they are still hard, cook them a little longer.
- Add the pasta: Stir in 1½ cups ditalini pasta and remaining 2 cups vegetable broth. Simmer for 10 to 12 minutes, or until the pasta is tender but still has a little bite.Stir often to prevent sticking. If it gets too thick before the pasta is ready, add a splash of broth or water.
- Finish and serve: Remove the bay leaves. Taste and add more salt or black pepper if needed, then stir in 2 tablespoons Italian parsley.Serve creamy and saucy, with optional lemon or Parmesan on top.
Notes
- Extra virgin olive oil → Regular olive oil.
- Onion → Yellow onion, white onion, shallots, or leeks.
- Carrot → Celery, bell pepper, or extra onion.
- Garlic → Omit and add extra rosemary or thyme.
- Rosemary → Thyme, oregano, or sage.
- Bay leaves → Sage, or omit.
- Tomato paste → Tomato sauce or extra chopped tomatoes.
- Dried lentils → Canned lentils; drain and rinse, use 3 cups broth instead of 6, and simmer 5 minutes before adding pasta.
- Cherry tomatoes → Grape tomatoes, Roma tomatoes, or canned diced tomatoes.
- Vegetable broth → Homemade vegetable broth.
- Ditalini pasta → Small shells, elbows, rotini, orzo, or broken spaghetti.
- Italian parsley → Basil, or omit.
- Choose green or brown lentils: They hold their shape best.
- Rinse and check: Rinse lentils and quickly check for small stones or debris.
- Build the flavor: Soften the vegetables and cook the tomato paste and herbs well.
- Let the lentils be your timer: Add pasta when the lentils are almost tender.
- Cook pasta in the pot: It releases starch for a naturally creamy consistency.
- Stir often: Pasta can stick as the mixture thickens.
- Keep it saucy: Add broth as needed and finish slightly loose.
- Taste before serving: Adjust salt, then finish with parsley, pepper, olive oil, Parmesan, or lemon.
- Using canned lentils: Use 3 cups broth and simmer 5 minutes before adding pasta.
- Store leftovers: Refrigerate airtight and loosen with broth or water when reheating.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I love this lentil pasta! I made it yesterday and am so impressed with how flavorful it is! Thank you for sharing this recipe!
This is so flavorful and comforting, like it just lifted my spirits after a tough day and filled my belly in such a perfect way. I love the brightness the lemon juice brings. Thanks for yet another amazing, approachable recipe!
This was unbelievably delicious!! Thank you!
Excellent recipe. The whole family loved it, even picky eaters. Thank you.
Hello
Love the recipe !
Do you have any suggestions re pasta alternative .. gluten free or other ? TIA
Hi again Carol,
A gluten-free pasta could work well here. I’d choose a short shape made from corn and rice, or you could try chickpea pasta for an extra protein boost. Just cook it according to the package instructions 🙂
Best, Louise
Is the rosemary amount dried or fresh?
Hi Frances,
We used fresh rosemary (you can also see this on the ingredient picture), but dried rosemary words just as well 🙂
Kindest,
Louise
I made the brown rice salad and it was delicious. My husband loved it and it works perfectly for lunch the next day. Thank you.
Plan on making the lentil and pasta dish this weekend.
I am a single 88 year old male. I have enjoyed your website since my heart surgery and lifestyle change.
I do not have a Dutch Oven. What size would I need for 2 servings and 4 servings? Servings depends on recipe. 2 minimum and 4 maximum.
Thank you for all you do for our nutritional benefits.
I live in Oshkosh Wisconsin USA
Hi Richard, thank you so much for your kind message. I’m very happy to hear you’ve been enjoying our website.
You don’t need a Dutch oven for this recipe; a regular pot or deep skillet works well. For 2 servings, I’d use approximately a 3 to 4-quart pot, and for 4 servings, around a 5-quart pot should give you enough room to comfortably stir everything as it cooks.
Wishing you all the best in Oshkosh 😊
Louise
Can this be made ahead and frozen? My kids come and are vegan. This would be great for them. I try to cook ahead and freeze.
Hi Anna, yes you can – although the pasta will become softer after freezing and reheating. For the very best texture, I’d make and freeze the lentil mixture without the pasta, then add and cook the pasta when you reheat it.
If you prefer to freeze the finished dish, I’d slightly undercook the pasta and add a splash of broth or water when reheating.
I hope your kids enjoy it 🙂
Kindest,
Louise