Description
Lentil Pasta is a hearty, plant-based dish featuring a rich tomato-lentil sauce served over pasta. Packed with protein, fiber, and flavor, it’s an easy, wholesome meal that’s perfect for meatless nights and makes great leftovers.
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)
Instructions
- Rinse lentils and set aside.
- In a large saucepan, heat olive oil over medium heat. Sauté onion, garlic, and carrot until softened, about 5–7 minutes.
- Stir in tomato paste, then add crushed tomatoes, lentils, broth, and Italian seasoning.
- Bring to a simmer and cook for 25–30 minutes, until lentils are tender and sauce is thickened. Stir occasionally.
- Season with salt and pepper to taste.
- Spoon the lentil sauce over cooked pasta. Garnish with basil, chili flakes, or Parmesan if using.
Notes
- Add spinach or kale during the last few minutes for extra greens.
- Use red lentils for a softer, smoother sauce.
- Blend part of the sauce for a creamier texture.
- Store and reheat with a splash of broth to loosen the sauce.
- Freeze extra sauce for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
