Lentil Pasta

Why You’ll Love This Recipe

• One-Pot Convenience: Cook both the lentils and pasta together in a single pot, simplifying preparation and cleanup.
• Nutritious and Satisfying: Packed with protein-rich lentils and wholesome pasta, this meal is both filling and nourishing.
• Rich Flavor Profile: A blend of aromatic herbs, savory tomato paste, and fresh vegetables creates a deeply flavorful sauce.
• Versatile and Adaptable: Easily customize with your favorite pasta shapes or add extra vegetables to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Extra virgin olive oil
• Medium onion, finely chopped
• Large carrot, finely chopped
• Garlic cloves, minced
• Fresh rosemary sprig or thyme
• Bay leaves or sage
• Tomato paste
• Dried green or brown lentils
• Cherry tomatoes, halved
• Vegetable broth
• Ditalini pasta or other short pasta like penne, conchiglie, or rotini
• Salt
• Black pepper
• Fresh Italian parsley, chopped

Directions

1. Prepare the Flavor Base:

   • Heat extra virgin olive oil in a large skillet or Dutch oven over medium heat.
   • Add finely chopped onion and carrot; sauté for approximately 4 minutes until softened.
   • Incorporate minced garlic, fresh rosemary sprig (or thyme), bay leaves (or sage), and tomato paste; cook for an additional minute, stirring frequently.

2. Add Lentils and Simmer:

   • Rinse dried lentils thoroughly under running water.
   • Add rinsed lentils, halved cherry tomatoes, vegetable broth, salt, and black pepper to the pot.
   • Bring the mixture to a boil, then reduce heat to low.
   • Cover and let it simmer for about 20 minutes, stirring occasionally, until lentils are nearly tender.

3. Incorporate Pasta:

   • Stir in the pasta and add additional vegetable broth if necessary to ensure the pasta cooks evenly.
   • Continue to simmer for approximately 12 minutes, or until the pasta reaches al dente texture.
   • Stir frequently to prevent sticking, and adjust seasoning with salt and pepper as needed.

4. Finalize and Serve:

   • Once the pasta is cooked and the dish has reached a creamy consistency, remove from heat.
   • Discard the rosemary sprig and bay leaves.
   • Garnish with freshly chopped Italian parsley before serving.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 15 minutes.
• Cooking Time: 30 minutes.
• Total Time: Approximately 45 minutes.

Variations

• Gluten-Free Option: Substitute regular pasta with your preferred gluten-free pasta variety.
• Additional Vegetables: Enhance the nutritional value by adding chopped kale, spinach, chard, or diced potatoes during the simmering process.
• Spice It Up: Incorporate a pinch of red pepper flakes or a dash of hot sauce for a spicier version.
• Herb Alternatives: Experiment with fresh thyme, oregano, or sage in place of rosemary and bay leaves for a different flavor profile.

Storage/Reheating

• Storage: Allow the lentil pasta to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: Portion the cooled dish into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of vegetable broth or water to restore desired consistency. Stir occasionally until heated through.

FAQs

Can I use canned lentils for this recipe?

While dried lentils are recommended for their texture and ability to absorb flavors during cooking, canned lentils can be used as a time-saving alternative. If using canned lentils, rinse and drain them before adding. Reduce the initial simmering time to 10 minutes, as canned lentils are already cooked.

What type of pasta works best with this dish?

Short pasta shapes like ditalini, penne, conchiglie (small shells), or rotini are ideal, as they complement the texture of the lentils and allow for even distribution of flavors.

Is it necessary to soak the lentils before cooking?

No, soaking green or brown lentils is not required. They cook relatively quickly and will become tender during the simmering process outlined in the recipe.

Can I make this recipe oil-free?

Yes, to make an oil-free version, sauté the vegetables in a small amount of vegetable broth or water instead of olive oil.

Lentil Pasta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Julia
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Lentil Pasta is a hearty, one-pot meal inspired by the traditional Italian “pasta e lenticchie.” Featuring tender lentils, al dente pasta, and a rich tomato-herb broth, this dish is packed with plant-based protein and fiber. It’s a nutritious, comforting, and easy-to-make meal perfect for cozy dinners or meal prep.

---

Ingredients

For the Lentil Pasta:

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 3 garlic cloves, minced
• 1 sprig fresh rosemary (or ½ teaspoon dried thyme)
• 1 bay leaf (or 1 fresh sage leaf)
• 2 tablespoons tomato paste
• 1 cup dried green or brown lentils, rinsed
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth (plus extra if needed)
• 1 cup ditalini pasta (or penne, conchiglie, rotini)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ cup fresh Italian parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Flavor Base:

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add onion and carrot; sauté for 4 minutes until softened.
• Stir in garlic, rosemary, bay leaf, and tomato paste; cook for 1 minute, stirring frequently.

2. Add Lentils and Simmer:

• Add rinsed lentils, cherry tomatoes, vegetable broth, salt, and black pepper.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 20 minutes, stirring occasionally, until lentils are nearly tender.

3. Incorporate Pasta:

• Stir in pasta and add more vegetable broth if needed to ensure even cooking.
• Simmer for 12 minutes, stirring frequently, until pasta is al dente.
• Adjust seasoning with salt and pepper as needed.

4. Finalize and Serve:

• Remove from heat and discard the rosemary sprig and bay leaf.
• Garnish with fresh parsley before serving.
• Enjoy warm as a hearty main dish or side.

Notes

• Gluten-Free Option: Use gluten-free pasta instead of wheat-based pasta.
• Add Extra Vegetables: Stir in chopped kale, spinach, chard, or diced potatoes for more nutrients.
• Make It Spicy: Add red pepper flakes or a dash of hot sauce for heat.
• Herb Substitutions: Swap rosemary for thyme, oregano, or sage for a unique twist.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: One-Pot Simmering
• Cuisine: Italian