Spiced Lentil Pasta (High-Protein with Greek Yogurt)

This spiced lentil pasta is an easy, protein-rich dinner with bold Mediterranean flavors, simple pantry ingredients, and a creamy garlic yogurt topping you’ll want to make again and again.

For more lentil pasta dinners, try our Mediterranean lentil orzo, lentil noodle soup, lentil bolognese, and Italian lentil pasta.

Close-up of glossy spiced lentils over pasta with garlic yogurt and herbs.

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Why you’ll love this spiced lentil pasta!

This spiced lentil pasta surprised us in the best way. It has everything I love in a cozy pasta dinner: warmly spiced lentils, creamy garlic yogurt, chewy pasta, and a drizzle of smoky chili oil. Every bite is creamy, savory, fresh, and just spicy enough to keep you reaching for another forkful. 🍝

Inspired by the bold flavors of Turkish pasta, this meat-free version swaps the traditional beef for hearty lentils. As they simmer with paprika, cumin, oregano, garlic, and tomato paste, they become rich, savory, and incredibly satisfying. It’s protein-rich, fiber-rich, and made with simple pantry ingredients we almost always have on hand. 🌿

Louise and I both went back for seconds, then ended up scraping the pan for the last spoonful of lentils. We liked the sauce so much that a few days later we made another batch and served it over boiled potatoes for dinner. As good as it was on its own, the cool, garlicky yogurt is what really takes it to the next level. It balances the warm spices, adds creaminess, and ties the whole dish together.

Finish each bowl with juicy cherry tomatoes, fresh parsley, a squeeze of lemon, and smoky chili oil. ❤️ They bring freshness, brightness, and a little heat, making this easy weeknight pasta dinner feel comforting while still light enough for any night of the week.

P.S. Love spiced lentil dinners? Try our creamy red lentil soup, spiced lentil soup, or curry lentil soup.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Short pasta, lentils, vegetables, spices, yogurt, and lemon on white Carrara marble.

Short pasta: Rigatoni, penne, fusilli, or casarecce all work well because they catch the sauce. Use whole wheat or gluten-free pasta if needed.
Brown lentils: Canned brown lentils are quick and hold their shape beautifully. You can also use cooked green lentils or French lentils. Avoid red lentils, which become too soft.
Onion: Any onion you have on hand will work, including yellow, white, or red.
Garlic: Fresh garlic gives the best flavor. If you’re sensitive to garlic, use garlic-infused olive oil or a pinch of garlic powder instead.
Tomato paste: Creates a rich, concentrated tomato flavor. If needed, substitute tomato purée and simmer the sauce a little longer to thicken.
Paprika, cumin, oregano, cinnamon, and red pepper flakes: These warm spices give this Mediterranean pasta recipe its signature flavor. Smoked or sweet paprika both work, and Aleppo pepper is a great substitute for the chili flakes.
Extra virgin olive oil: Use it to cook the sauce and make the smoky chili oil. Avocado oil works too.
Greek yogurt: Any plain Greek yogurt, low-fat or full-fat, works well. For even more protein, use Skyr. Or swap in your favorite thick dairy-free yogurt.
Cherry tomatoes, parsley, and lemon: These fresh toppings balance the rich lentil sauce. Substitute diced ripe tomatoes, basil, cilantro, or a splash of red wine vinegar if you’re out of lemon.
Smoked paprika and olive oil: Warm them together for an easy smoky chili oil that finishes this garlic yogurt pasta with extra flavor, color, and a gentle kick.

Close-up of glossy spiced lentils over pasta with creamy garlic yogurt and herbs.

How to Make Spiced Lentil Pasta

Step 1: Make the spiced lentil sauce

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Stir in the grated garlic and cook for 30 seconds.

Add the tomato paste, paprika, cumin, oregano, cinnamon, and red pepper flakes. Pour in a splash of water and cook for 1 minute, stirring often, until fragrant.

Stir in the drained lentils, 1 cup of water, salt, and black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce is thick and rich. Taste and adjust the seasoning.

Step 1 Spiced lentil sauce cooked in a skillet.

Step 2: Cook the pasta

While the lentils simmer, bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente, then drain and set aside.

Step 2 Short pasta boiled in salted water until perfectly al dente

Step 3: Make the garlic yogurt

Stir together the Greek yogurt, grated garlic, lemon juice, and a pinch of salt. If it’s very thick, stir in 1 to 2 tablespoons of water until smooth and spoonable.

Step 3 Greek yogurt mixed with garlic, lemon juice, salt, and water until smooth.

Step 4: Make the paprika oil

This step is optional but well worth it. Warm the olive oil in a small skillet or saucepan over low heat. Stir in the paprika, red pepper flakes, and a pinch of salt, then cook for about 30 seconds, just until fragrant. Don’t let the spices burn.

Step 4 Smoked paprika blooming in warm olive oil with chili flakes.

Step 5: Assemble and serve

Divide the cooked pasta among serving bowls. Spoon over the garlic yogurt, then top with the spiced lentil sauce. Finish with the paprika oil, cherry tomatoes, and parsley.

Serve with lemon wedges, if you like. The cool yogurt, warm lentils, and fresh toppings are what make this vegetarian pasta dinner so memorable.

Step 5 Pasta layered with yogurt, lentil sauce, paprika oil, tomatoes, parsley, and lemon.

Tips

Don’t rush the tomato paste: Cook it with the spices for about 1 minute before adding the lentils. It deepens the flavor and removes the raw tomato taste.
Use brown or green lentils: They stay firm and meaty. Red lentils break down into a purée, so they’re not the best choice here.
Simmer until rich: Give the lentils 8 to 10 minutes to absorb the spices. If the sauce gets too thick, add a splash of water to loosen it.
Warm the paprika oil gently: Cook it over low heat for about 30 seconds. If the paprika burns, it can become bitter.
Layer, don’t mix: Spoon the yogurt onto the pasta first, then add the lentil sauce and toppings. Mixing everything together too early mutes the contrast that makes the dish so good.
Finish with fresh toppings: Cherry tomatoes, parsley, and a squeeze of lemon brighten the rich lentils and creamy yogurt. They aren’t just garnish, they balance the whole dish.
Store the toppings separately: Refrigerate the lentil sauce, yogurt, and fresh toppings in separate containers for up to 4 days. Reheat the sauce gently, then assemble just before serving for the best texture and flavor.

Frequently Asked Questions

Can I make this spiced lentil pasta ahead of time?

Yes. The lentil sauce actually tastes even better the next day as the spices have more time to develop. For the freshest texture, cook the pasta and prepare the toppings just before serving.

How to store this spiced lentil pasta?

Store the lentil sauce, cooked pasta, garlic yogurt, and fresh toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat the sauce gently on the stovetop or in the microwave, then assemble the bowls just before serving.

Can I use dried lentils instead of canned?

Absolutely. Cook about 1 cup of dried brown or green lentils according to the package directions first, then use them in place of the canned lentils. Avoid red lentils, which become too soft for this recipe.

Can I make it dairy-free?

Yes. Replace the Greek yogurt with a thick, unsweetened dairy-free yogurt. Coconut, soy, or almond-based Greek-style yogurts all work well.

Is this a high protein pasta?

Yes. Thanks to the lentils and Greek yogurt, this is a naturally high protein pasta that’s also rich in fiber, making it a filling vegetarian meal.

Can I freeze the lentil sauce?

Yes. Freeze the lentil sauce for up to 3 months. Thaw it overnight in the refrigerator and reheat gently before serving. Make the yogurt sauce and fresh toppings just before eating.