This hearty pasta with lentils is simple, filling, and full of warm, savory flavors. Soft lentils mingle with tender pasta in a light, broth-scented sauce. The dish smells of garlic and oregano, and the texture combines a gentle bite from the pasta with the creamy pop of cooked lentils. It makes a cozy weeknight dinner and a great meal-prep option for the week.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 430 kcal
- Protein: 19 g
- Carbohydrates: 69 g
- Fat: 8 g
- Fiber: 6 g
- Sugar: 2 g
- Sodium: 700 mg
Why Make This Pasta With Lentils
This recipe is budget-friendly and filling. Lentils add plant-based protein and a pleasant, earthy flavor. The dish comes together fast. It uses pantry staples: dried lentils, pasta, onion, garlic, and broth. The result is comforting and versatile. It works as a weeknight dinner or a meal-prep option. Leftovers taste even better the next day as flavors meld.
How to Make Pasta With Lentils
You’ll sauté aromatics, simmer lentils in broth until tender, cook the pasta, then stir everything together. The lentils soak up flavor and make a thick, stew-like sauce that clings to the pasta. Keep an eye on liquid as lentils can absorb a lot. Taste and adjust salt and pepper at the end.
Ingredients:
- 200g pasta
- 1 cup lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- Parmesan cheese for serving (optional)
Directions:
Step 1: Preparation
Heat olive oil in a pot over medium heat. Chop the onion and mince the garlic. This step readies the aromatics and warms the pot.
Step 2: Mixing
Add the chopped onion to the hot oil. Cook until the onion becomes translucent and soft, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Cooking
Add the lentils, salt, pepper, and dried oregano to the pot. Stir to coat the lentils in oil and aromatics. Pour in the vegetable broth and bring to a boil. Reduce heat and let the lentils simmer for about 20 minutes, or until they are tender. Meanwhile, cook the pasta in a separate pot according to package instructions until al dente.
Step 4: Finishing
Drain the pasta and add it to the pot with the cooked lentils. Stir well to combine and heat through for a minute or two. Taste and adjust seasoning. Serve hot topped with Parmesan cheese if desired.
How to Serve Pasta With Lentils
- Serve hot in shallow bowls so the sauce spreads.
- Garnish with grated Parmesan for salt and umami.
- Add a drizzle of extra virgin olive oil for richness.
- Serve with a simple green salad or crusty bread to round out the meal.
- For a lighter meal, pair with roasted vegetables or a fresh tomato salad.
How to Store Pasta With Lentils
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezer: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove with a splash of water or broth to loosen the sauce. Microwave in short intervals, stirring between, until hot.
Expert Tips for Perfect Pasta With Lentils
- Rinse lentils before cooking to remove dust.
- Use a low-sodium vegetable broth if you want control over salt. Add salt at the end.
- Cook pasta al dente so it keeps some bite when mixed with lentils.
- Save a cup of pasta water if you want a silkier sauce. Stir a little in when combining.
- If lentils absorb too much liquid while cooking, add more broth or water to keep the texture saucy.
- Taste and adjust seasoning after combining; flavors mellow as the dish rests.
Delicious Variations
- Tomato version: Add a can of chopped tomatoes with the broth for a tomato-lentil sauce.
- Greens boost: Stir in a couple of handfuls of spinach or kale at the end until wilted.
- Spicy kick: Add red pepper flakes or a diced chili when sautéing the onions.
- Herb-forward: Swap oregano for thyme or rosemary for a different aroma.
- Meat option: Brown Italian sausage or pancetta first, remove, then sauté onions in the rendered fat and add back at the end.
Frequently Asked Questions
Q: Can I use red lentils instead of the lentils listed?
A: You can, but red lentils cook faster and break down into a softer, more stew-like texture. Reduce simmer time and watch liquid. The final dish will be creamier.
Q: Do I need to pre-soak the lentils?
A: No. Most common lentils (green, brown) do not need soaking. Rinse them and simmer for about 20–30 minutes until tender.
Q: What pasta shape works best?
A: Short shapes like penne, fusilli, or rigatoni work well. They catch the lentils and sauce. Spaghetti also works if you prefer long pasta.
Q: How can I make this gluten-free?
A: Use gluten-free pasta. Check that your vegetable broth is gluten-free too. The dish otherwise remains the same.
Q: My lentils are still firm after 20 minutes. What should I do?
A: Cook longer and check liquid. Add more broth or water if needed. Older lentils can take longer to soften.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat gently and add a splash of broth or water to refresh the sauce.
Q: Is this dish suitable for vegans?
A: Yes, omit the Parmesan or use a vegan alternative to keep it fully plant-based.
Conclusion
This pasta with lentils is simple, warming, and satisfying. It blends earthy lentils with tender pasta in a savory broth-scented sauce. Try it on a busy weeknight or make a double batch for lunch all week. For another take and inspiration, see this comforting version from a comforting pasta with lentils – Juls’ Kitchen. Enjoy cooking, and don’t be afraid to tweak seasonings to make it your own.
Print
Pasta with Lentils
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty pasta dish with lentils that is simple, filling, and full of savory flavors, perfect for a cozy weeknight dinner or meal prep.
Ingredients
- 200g pasta
- 1 cup lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a pot over medium heat. Chop the onion and mince the garlic.
- Add the chopped onion to the hot oil and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add lentils, salt, pepper, and oregano to the pot. Stir to coat lentils. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for about 20 minutes until tender.
- Meanwhile, cook pasta in a separate pot according to package instructions until al dente.
- Drain pasta and add to the pot with lentils. Stir to combine and heat through for a minute or two. Adjust seasoning as necessary. Serve hot topped with Parmesan cheese if desired.
Notes
For a lighter meal, pair with roasted vegetables or a fresh tomato salad. Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 0mg
