This simple, comforting dish pairs tender lentils with al dente pasta for a nourishing, flavorful meal. The sauce is tomato-forward with savory onion and garlic, while oregano adds warmth and olive oil brings silkiness. The texture is hearty — soft lentils coating the pasta — and the aroma is warm and inviting. If you enjoy easy pasta meals with lots of plant-based protein, you might also like this creamy tuna pasta salad for another weeknight option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 440 kcal (approx.)
- Protein: 19 g
- Carbohydrates: 64 g
- Fat: 9 g
- Fiber: 9 g
- Sugar: 4 g
- Sodium: 700 mg (approx.)
Why Make Delicious Pasta With Lentils
This recipe is an easy way to add plant-based protein to a classic pasta meal. It’s budget-friendly, filling, and quick to make. The lentils give the dish a meaty texture without any meat, while diced tomatoes keep it bright and slightly tangy. It’s great for weeknights, meal prep, or a cozy family dinner.
How to Make Delicious Pasta With Lentils
Follow a few simple steps: cook the pasta, sauté onion and garlic, simmer lentils with broth and tomatoes, then toss everything together. The result is a warm, savory bowl with a satisfying chew from the pasta and a creamy body from the softened lentils.
Ingredients:
- 200g pasta
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Cook the pasta according to package instructions until al dente. Drain and set aside. While the pasta cooks, chop the onion and mince the garlic so everything is ready to go.
Step 2: Mixing
In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4–5 minutes.
Step 3: Cooking
Add the lentils, vegetable broth, and diced tomatoes to the pot. Stir in the dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for about 20–25 minutes until lentils are tender and most of the liquid is absorbed.
Step 4: Finishing
Combine the cooked pasta with the lentil mixture and mix well so the sauce coats the pasta. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
How to Serve Delicious Pasta With Lentils
Serve hot with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley for freshness. This dish pairs well with a simple green salad, crusty bread, or roasted vegetables. For a heartier plate, add grated Parmesan or a dollop of ricotta (if not keeping it vegan).
How to Store Delicious Pasta With Lentils
- Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Tip: Keep pasta and lentil mixture separate if you plan to store longer, then combine when reheating to preserve texture.
Expert Tips for Perfect Delicious Pasta With Lentils
- Use the right lentils: Brown or green lentils hold their shape well. Red lentils cook faster and become mushy — use them if you want a creamier texture.
- Rinse lentils: Rinse under cold water and pick out any debris before cooking.
- Salt carefully: Canned tomatoes and broth can add sodium. Taste before adding the full teaspoon of salt.
- Don’t overcook pasta: Slightly undercook (al dente) if you’ll combine and simmer briefly so it doesn’t go mushy.
- Add texture: Stir in toasted pine nuts or chopped roasted peppers for contrast.
- Flavor boost: A splash of balsamic vinegar or a pinch of red pepper flakes at the end brightens the dish.
Delicious Variations
- Mediterranean: Add kalamata olives, capers, and a squeeze of lemon.
- Creamy version: Stir in 1/4 cup of cream or grated Parmesan for richness.
- Spicy: Add chili flakes or a diced jalapeño while sautéing the onion.
- Veg-forward: Stir in chopped spinach or kale at the end until wilted.
- Protein boost: Add cooked sausage, shredded chicken, or crumbled feta for extra protein.
Frequently Asked Questions
Q: Can I use canned lentils instead of dry?
A: Yes. If using canned lentils, drain and rinse them, then add them toward the end of cooking to warm through (about 5 minutes). Reduce the cooking time accordingly.
Q: What type of pasta works best?
A: Any short pasta like penne, fusilli, rigatoni, or shells works well. Long pasta like spaghetti is fine too; just toss carefully so the lentils coat it evenly.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free pasta made from rice, corn, or legumes. Check labels for cook times as they can differ.
Q: How can I make the dish creamier without dairy?
A: Stir in a few tablespoons of blended cooked lentils or a splash of coconut milk at the end. Mashed cooked potato or a spoonful of tahini also adds creaminess.
Q: Will the lentils need soaking?
A: No soaking required. Most small lentils (brown, green, red) cook well without soaking. Just rinse them before use.
Q: Is this recipe good for meal prep?
A: Yes. The flavors meld nicely over a day or two. Store in the fridge for up to 4 days. Reheat on the stove with a bit of liquid to refresh texture.
Conclusion
This Delicious Pasta With Lentils is an easy, comforting meal that’s rich in flavor and plant protein — perfect for busy weeknights or relaxed dinners. For another version and extra inspiration, check out this helpful guide: THE BEST PASTA WITH LENTILS – The clever meal. Give it a try and enjoy a warm, satisfying bowl that’s simple to make and easy to love.
Print
Delicious Pasta With Lentils
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, comforting dish that pairs tender lentils with al dente pasta in a savory tomato-forward sauce.
Ingredients
- 200g pasta
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4–5 minutes.
- Add the lentils, vegetable broth, and diced tomatoes to the pot. Stir in the dried oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 20–25 minutes until lentils are tender and most of the liquid is absorbed.
- Combine the cooked pasta with the lentil mixture and mix well so the sauce coats the pasta. Adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months. Reheat gently with a splash of water or broth to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 9g
- Protein: 19g
- Cholesterol: 0mg
