This lentil pasta is one of those easy weeknight dinners that checks all the boxes- quick, filling, budget-friendly, and packed with plant-based protein. This hearty lentil pasta combines tender pasta, protein-rich lentils, vegetables, and a flavorful tomato sauce for a comforting meal that's ready in just 20 minutes.
Pasta and lentils might seem like a simple combination, but together they create a surprisingly satisfying meal. The lentils add a rich, hearty texture that pairs beautifully with the tomato sauce, making this dish both comforting and nutritious. It is often a hit even with picky eaters because the lentils blend naturally into the flavorful red sauce.
Made with simple pantry staples, this lentil pasta recipe turns everyday ingredients into a wholesome and satisfying meal. Lentils have been enjoyed in many cultures for centuries, while pasta remains one of the world's favorite comfort foods. Bringing the two together creates a hearty plant-based meal that's perfect for busy weeknights.
It comes together in just 20 minutes, making it ideal for those evenings when you want something homemade without spending hours in the kitchen.
Ingredients needed to make lentil pasta
For this hearty lentil and pasta dish, you need the following simple ingredients:
- Pasta: Short pasta shapes are the best choice for this lentil pasta recipe because their size is similar to the lentils, making the dish look more appealing and ensuring the ingredients mix together evenly. Ditalini, elbow macaroni, and small shells all work well. Whole-grain pasta can be used for extra fiber, and gluten-free pasta works well, too.
- Lentils: Green and brown lentils are the best type of lentil for this recipe because they hold their shape after cooking.
- Onion: I used red onion, but yellow or white onion works just as well.
- Garlic: Fresh garlic adds the best flavor to this lentil pasta recipe. If needed, substitute with ½ teaspoon garlic powder.
- Red Bell Pepper: Bell peppers add sweetness, color, and texture to the dish. Yellow or orange bell peppers can also be used. Finely chopped zucchini, mushrooms, baby spinach, or carrots are also great alternatives.
- Nutritional Yeast: Adds a mild cheesy flavor. If you're not vegan, grated Parmesan cheese can be used instead.
- Parsley: Fresh basil or cilantro can be used for a different flavor profile.
- Pasta Sauce: Use your favorite store-bought marinara or homemade tomato sauce.
- Pasta Sauce: Any tomato-based pasta sauce or marinara sauce will work. Use your favorite store-bought brand or homemade sauce.
- Tomato Paste: Tomato paste adds richness and intensifies the tomato flavor. If you don't have any on hand, use a few extra tablespoons of pasta sauce instead
Other ingredient details and nutritional information are shared in the recipe card at the bottom of the post.
How to make (step-by-step instructions)?
To make this quick and easy recipe, please follow the step-by-step instructions given below:
Step 1: Boil water in a large pot. Add pasta and cook al dente following package instructions.
Step 2: While the pasta cooks, heat olive oil in a large skillet or pan. Add chopped onion and red bell pepper. Cook on medium heat until the onions turn translucent.
Step 3: Add minced garlic, tomato paste, and all the seasonings. Cook for a minute. Add pasta sauce and mix. Cook for 1-2 minutes.
Step 4: Add lentils.
Step 5: Cook the lentils with the sauce for a minute.
Step 6: Strain pasta and add to the pan.
Step 7: Mix.
Step 8: Add nutritional yeast and chopped fresh parsley.
Your comforting lentil and pasta meal is ready!
Serving lentil pasta
This hearty pasta makes a perfect main dish for lunch or dinner. Serve it with a side dish like a salad, roasted vegetables, or crusty bread for a complete meal.
A sprinkle of extra nutritional yeast, fresh herbs, a squeeze of fresh lemon juice, and a drizzle of olive oil on top make it even more delicious.
Store, freeze, and reheat
Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Leftover lentil pasta stores well and makes an easy lunch for the next day.
This lentil pasta freezes well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in a skillet over medium heat until warmed through. Add a splash of water or vegetable broth if the pasta seems dry. You can also reheat individual portions in the microwave.
Meal prep tips
- This is a great recipe for meal prep. If you're planning ahead, you can complete the following steps in advance:
- Cook a batch of lentils ahead of time and store them in the refrigerator. Keeping cooked lentils in the refrigerator is a great alternative to relying on canned beans and helps make healthy recipes quicker to prepare throughout the week.
- Chop the onion, garlic, parsley, and bell pepper in advance and refrigerate in airtight containers.
- Make the sauce a day ahead and simply toss it with freshly cooked pasta when ready to serve.
- Divide leftovers into individual containers for easy grab-and-go lunches.
Recipe tips, tricks, and variation suggestions
- Cook the pasta just until al dente, so it doesn't become mushy when mixed with the sauce.
- Before draining the pasta, reserve some pasta water. Reserved pasta water works well as a cooking liquid and can loosen the sauce if it becomes too thick.
- Both homemade and canned lentils work well in this recipe.
- Green lentils and brown lentils are the best choices because they hold their shape after cooking.
- Small pasta shapes work best since they match the size of the lentils and create a more balanced texture.
- Finely chop the bell peppers so they blend nicely into the sauce.
- Feel free to add extra vegetables such as mushrooms, spinach, zucchini, or carrots.
- Increase the red pepper flakes if you enjoy a spicier pasta dish.
- Add olives or sun-dried tomatoes for extra Mediterranean flavor.
- For extra flavor, add a little more fresh parsley, black pepper, chili flakes, nutritional yeast, and a squeeze of fresh lemon juice before serving.
Frequently asked questions
Yes. Canned lentils are a great time-saving option. Simply drain and rinse them before adding to the sauce.
Absolutely. Simply use your favorite gluten-free pasta and prepare the recipe as directed.
Red lentils become soft and creamy when cooked, so they won't provide the same texture as green or brown lentils. For the best lentil and pasta dish, green or brown lentils are recommended.
More easy meatless pasta recipes
If you enjoy simple vegetarian pasta dinners, you may also like the following easy pasta recipes:
- Creamy vegan tomato pasta
- Indian curry pasta
- Moroccan pasta
- Creamy vegan pasta in zucchini sauce
- Pasta napolitana
- Aubergine pasta
- Vegan pasta salad
- Zucchini mushroom pasta
- Cream cheese pasta
- Pumpkin ricotta pasta
- Pesto ricotta pasta
- Vegetarian baked pasta
- Spicy rigatoni pasta in Calabrian chili sauce
More lentil recipes
If you enjoy this lentils recipe, be sure to try some of these other comforting lentil-based dishes:
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Recipe
Lentil pasta
Equipment
- 1 Large cooking pot
- 1 large pan or skillet
- 1 Spatula
- Knife and chopping board
Ingredients
- 300 grams uncooked pasta around 2 cups
- 300 grams cooked green or brown lentils around 2 cups
- 1 medium onion finely chopped
- 3-4 garlic cloves minced
- 1 medium red bell pepper finely chopped
- ¼ cup finely chopped parsley
- 1 cup any tomato-based pasta sauce
- 1 tablespoon tomato paste
- 3 tablespoons nutritional yeast
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Boil water in a large pot. Add pasta and cook al dente following package instructions.
- While the pasta is getting cooked, heat olive oil in a pan. Add chopped onion and red bell pepper. Cook on medium heat until the onions turn translucent.
- Add minced garlic, tomato paste, and all the seasonings. Cook for a minute.
- Add pasta sauce and mix. Cook for 1-2 minutes.
- Add lentils and cook with the sauce for a minute.
- Strain pasta and add to the pan. Mix.
- Add nutritional yeast and chopped parsley.
Video
Notes
- Cook the pasta just until al dente, so it doesn't become mushy when mixed with the sauce.
- Before draining the pasta, reserve some pasta water. Reserved pasta water works well as a cooking liquid and can loosen the sauce if it becomes too thick.
- Both homemade and canned lentils work well in this recipe.
- Green lentils and brown lentils are the best choices because they hold their shape after cooking.
- Small pasta shapes work best since they match the size of the lentils and create a more balanced texture.
- Finely chop the bell peppers so they blend nicely into the sauce.
- Feel free to add extra vegetables such as mushrooms, spinach, zucchini, or carrots.
- Increase the red pepper flakes if you enjoy a spicier pasta dish.
- Add olives or sun-dried tomatoes for extra Mediterranean flavor.
- For extra flavor, add a little more fresh parsley, black pepper, chili flakes, nutritional yeast, and a squeeze of fresh lemon juice before serving.
- More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.
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