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–+ servings
Italian lentil pasta with ditalini and lentils in a rich tomato broth.

Lentil Pasta (Protein-Rich & High Fiber)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (200 g) dried lentils green or brown, rinsed
  • 1 cup (180 g) cherry tomatoes halved
  • 4 cups (1 liter) vegetable broth reduced-sodium + 2 cups / 500 ml for cooking the pasta
  • 1½ cups (200 g) 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 (1 handful) Italian parsley chopped + optional lemon and parmesan

  • 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.
    Step 1 Onion and carrot sautéing in olive oil in a skillet.
  • 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.
    Step 2 Lentils and cherry tomatoes simmering with herbs in savory vegetable broth.
  • 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.
    Step 3 Ditalini cooking with lentils until the lentil pasta becomes creamy and saucy.
  • 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.
    Step 4 Finished lentil pasta garnished with black pepper.
Substitutions
  • 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.
 
Tips
  • 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.
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