Name: Lentil Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3/4 cup dry lentils (green or brown), rinsed; 2 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 (15 oz) can crushed tomatoes; 2 tbsp tomato paste; 2 cups vegetable broth or water; 1 tsp Italian seasoning; Salt and black pepper, to taste; 12 oz cooked pasta (regular or lentil-based); Optional: fresh basil, chili flakes, grated Parmesan (or dairy-free alternative)

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Lentil Pasta is a healthy, protein-packed dish that I love making when I want something nourishing, simple, and satisfying. Whether I’m using red lentil pasta or making a hearty sauce with lentils, this recipe always delivers comfort without the heaviness. It’s full of plant-based protein, fiber, and bold, savory flavor.

Why You’ll Love This Recipe

I love how this dish comes together quickly and feels like a comfort meal, but with clean, whole ingredients. The lentils add a meaty texture to the sauce, making it perfect for meatless nights. It’s completely vegetarian (and easy to make vegan), gluten-free if I use lentil-based pasta, and tastes just as good reheated the next day. Lentil Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry lentils (I usually use green or brown)
Olive oil
Onion (chopped)
Garlic (minced)
Carrot (diced)
Crushed tomatoes
Tomato paste
Vegetable broth or water
Italian seasoning
Salt and pepper
Cooked pasta (regular or lentil-based for even more protein)
Optional: fresh basil, chili flakes, or grated Parmesan

Directions

I rinse the lentils and set them aside.
In a saucepan, I heat olive oil and sauté the onion, garlic, and carrot until softened.
I stir in tomato paste, then add crushed tomatoes, lentils, broth, and Italian seasoning.
I bring it to a simmer and cook for 25–30 minutes, or until the lentils are tender and the sauce is thickened.
I season with salt and pepper to taste.
I spoon the lentil sauce over cooked pasta and garnish with fresh basil or Parmesan if I’m using it.

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prep and about 30 minutes to cook.

Variations

I sometimes add chopped spinach or kale to the sauce during the last few minutes of cooking.
For a spicy version, I throw in a pinch of red pepper flakes.
I’ve used red lentils for a softer texture that melts into the sauce.
Sometimes I blend half the sauce for a smoother consistency, while keeping some texture.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. It also freezes well for up to 2 months — I let it thaw in the fridge overnight before reheating. Lentil Pasta

FAQs

Can I use canned lentils?

Yes, I’ve used canned lentils when I’m short on time. I just rinse and drain them, then reduce the simmering time since they’re already cooked.

What’s the best pasta to pair with this?

I like using penne, rigatoni, or spaghetti — any pasta that holds up to a hearty sauce.

Can I make it vegan?

Yes, the base recipe is already vegan. I just skip the cheese or use a dairy-free alternative.

Can I cook the pasta in the sauce?

If I use extra broth, I’ve cooked small pasta shapes directly in the sauce — it’s a one-pot option that works great.

What makes this dish high in protein?

Lentils are packed with plant protein, and when I use lentil pasta too, it doubles up the nutritional value.

Conclusion

Lentil Pasta is one of those dishes that checks all the boxes: simple, healthy, hearty, and delicious. It’s easy to make, loaded with flavor, and works for everything from weeknight dinners to make-ahead lunches. I always feel good about making it — and even better when I’m eating it.