This lentil pasta is a simple, nourishing meal I like to make when I want something hearty, comforting, and wholesome without feeling heavy. It’s packed with flavor, satisfying enough on its own, and easy to customize based on what I have in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s both filling and balanced, making it perfect for everyday meals. The lentils add protein and texture, while the pasta brings everything together into a comforting bowl. I also enjoy how flexible it is, since I can switch up the vegetables or seasonings without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lentil pasta
olive oil
onion
garlic
cooked lentils
crushed tomatoes
tomato paste
vegetable broth
Italian seasoning
salt
black pepper
red pepper flakes
fresh basil
Parmesan cheese
Directions
I start by cooking the lentil pasta according to the package instructions, then drain and set it aside. While the pasta cooks, I heat olive oil in a pan and sauté the chopped onion until soft. I add the garlic and cook it briefly until fragrant.
I stir in the cooked lentils, crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, black pepper, and red pepper flakes. I let the sauce simmer until it thickens and the flavors blend together nicely.
I add the cooked pasta to the sauce and toss everything until well combined. Before serving, I finish it with fresh basil and grated Parmesan cheese.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes.
Cooking time is about 25 minutes.
Total time comes to roughly 35 minutes.
Variations
I sometimes add spinach or kale to the sauce for extra greens. When I want a richer flavor, I stir in a splash of cream or a spoonful of ricotta. I also like adding mushrooms or roasted vegetables for more depth and texture.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a little broth or water if the sauce has thickened.
FAQs
Can I use canned lentils?
I use canned lentils often, as long as they’re drained and rinsed well.
Is lentil pasta gluten-free?
Most lentil pasta is naturally gluten-free, but I always check the package to be sure.
Can I make this dish vegan?
I make it vegan by skipping the Parmesan or using a plant-based alternative.
What sauce works best with lentil pasta?
I like tomato-based sauces, but creamy or olive-oil-based sauces work well too.
Can I freeze lentil pasta?
I freeze the sauce separately for best results, then cook fresh pasta when ready to serve.
Conclusion
This lentil pasta is a meal I enjoy making because it’s comforting, nutritious, and easy to adapt. It’s one of those recipes that fits perfectly into my regular rotation when I want something simple, filling, and satisfying.
Print
Lentil Pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A hearty and nourishing lentil pasta tossed in a flavorful tomato-based sauce with lentils, herbs, and simple pantry ingredients for a comforting, wholesome meal.
Ingredients
- 12 ounces lentil pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups cooked lentils
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- 1/3 cup grated Parmesan cheese
Instructions
- Cook the lentil pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until soft and translucent.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the cooked lentils, crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, black pepper, and red pepper flakes.
- Simmer the sauce for 10–15 minutes, stirring occasionally, until slightly thickened.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Remove from heat and stir in fresh basil.
- Serve warm, topped with grated Parmesan cheese.
Notes
- Add extra broth if the sauce becomes too thick.
- Canned lentils work well if drained and rinsed.
- Adjust red pepper flakes to control heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 22 g
- Cholesterol: 10 mg
