THE BEST PASTA WITH LENTILS
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This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials. It’s a simple yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.
Basically, it’s the supreme example of how to turn basic inexpensive ingredients into a perfect weeknight meal for every family: economical, flavorsome, and full of nutrients.
I’ve been cooking this Italian pasta dish for ages, it has been one of my favorite staples since I was a kid. I love its simplicity, the homey flavor, the thick texture, the fact that it’s so filling, packed with protein, and requires minimal ingredients.
Extra bonus? The day after tastes even better!
What ingredients you need
- Green or brown lentils
- Pasta
- Fresh or canned tomatoes
- Onion & garlic
- Olive oil
- Tomato paste
- Bay leaves
- Cumin
- Broth
- Salt & pepper
How to make it
- Saute’ onion in olive oil for about 5 minutes
- Add garlic, tomatoes, bay leaves and cook another minute
- Stir in lentils, cumin, tomato paste, pepper, and broth
- Cook for about 20-25 minutes or until the lentils are soft
- Add the pasta, salt and cook over low-medium heat
- Cook all in one pot adding a touch of broth or water if needed
- Serve with freshly ground black pepper and a drizzle of olive oil
- Optional: Also, you can serve it with chopped parsley, chili flakes, and grated parmesan cheese!
RECIPE NOTES & TIPS
First things first, this easy 1-pot recipe makes a healthy balanced meal, costs less than $ 1 per serving and tastes delicious. Lentils are amazing cupboard essentials and buying them in bulk will save you money!
WHY IS THIS PASTA WITH LENTILS SO GOOD?
This pasta with lentils recipe is a must in every Italian family. It looks more like a stew than a pasta dish, and the pasta cooks while the lentil stew simmers. In Italy, this is the way we cook pasta with pulses: slowly, in a broth packed with nutrients and flavor.
In this pasta with lentils, the flavor comes from the sauteed garlic, the onion, the bay leaves, the sweet tomatoes which make the broth richer, and the cumin to add depth of flavor.
To make things even better, don’t skip a drizzle of olive oil and freshly ground pepper when you serve it. You will love it.
The most popular pasta shapes for this recipe are ditali or ditalini (basically what I used in these pictures) or any sort of small resilient pasta like orecchiette or shells are fine. However, often my mother used to break spaghetti into short pieces to make this recipe. That’s another popular variation that works just fine.
ARE LENTILS GOOD FOR YOU?
Yes, lentils are super nutritious, low in fat, and high in minerals and fiber. Plus, they’re a fantastic vegetarian source of protein which makes them an excellent replacement for meat in meals.
To make this pasta with lentils healthier and more nutritious, switch to whole-grain pasta, and you’ll get more natural fiber and micronutrients than white pasta.
DO YOU HAVE TO SOAK LENTILS BEFORE COOKING THEM?
Not really. Because lentils are so small and cook quickly, you don’t need to soak them in advance. They’re done in about 25-30 minutes.
HOW TO STORE PASTA WITH LENTILS LEFTOVERS?
If you have any leftovers, you can store pasta with lentils in the fridge in a tight lid container for 2 days.
The pasta will absorb liquid as it sits and to reheat, add up to 1 cup of water until it’s thinned to the desired consistency, then gently warm over medium-low heat.
MORE ITALIAN PASTA RECIPES?
- Pasta with chickpeas (vegan)
- Pasta e fagioli (pasta and beans)
- Pasta with peas
- Spaghetti with garlic and olive oil (vegan)
- Broccoli pasta with breadcrumbs (vegan)
If you make this delicious pasta with lentils or if you have any questions, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
PASTA WITH LENTILS
Ingredients
- 1 ¼ cup dried brown or green lentils, rinsed
- 1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni...)
- 5 cups vegetable or chicken broth, plus more if needed
- 8 cherry tomatoes, cut into halves (see notes)*
- 1 Tbsp olive oil, plus more for drizzling
- 2 garlic cloves, minced
- 1 small-sized onion, diced
- 1 Tbsp tomato paste
- 1/4 tsp ground cumin
- fine salt, to taste
- 1/8 tsp black pepper, plus more to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
- Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
- Add lentils, cumin, tomato paste, broth, and pepper.
- Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
- Taste and adjust the seasoning according to your liking (see notes).*
- Add pasta, cook gently over medium heat until al dente. Stir frequently!
- If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
- Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!
Can you use a crock pot, if so how long should I cook it?
I’m sorry Lynn, I’ve never cooked this recipe using a crock pot. I can’t help!
Have a great weekend. x
What a great recipe! I added some diced carrots and celery that I sauteed after adding the onion and garlic for some extra dimension.
This came out delicious, and my parents who loved it too. This is by far my favorite lentil bolognese recipe I have tried (and I have made several over the past 6 years) and will be saving this recipe – so I thank you for this!
That’s great, Sandy! Thanks so much for sharing your wonderful feedback.
Best xx
Can I use red lentils?
Hi Esther, yes you can, but it will be a bit different.
Or you might have a look at this recipe the https://theclevermeal.com/red-lentil-pasta-recipe/ and skip the spices if they’re not your thing. : )
Cheers x
I made it this morning. Didn’t use bay leaves or cherry tomatoes, used tomato paste instead. Turned out pretty nice! I’m glad I gave it a try, I’ve been eyeing this recipe for a while. I find that I like the taste more after I let it cool for a bit. You say it’s going to taste even better the next day but after my little sister gave it a taste, I’m not sure it’s going to be here by tomorrow 😝
That’s fantastic, thanks so much for sharing your lovely feedback, Sharon.
This lentil pasta recipe is staple for me, so glad you loved it too.
Cheers xx
Hi, Katia.
You didn’t list how many Bay leaves. I see it when reading the directions, but not under the ingredients.
Hoping to try this soon. Thanks for sharing!
Ops, you’re right, I have to add them : ) one or two bay leaves are fine, not more than that. Thanks Ari!
This was such a quick and easy meal. My whole family loved it!
What a beautiful feedback, I’m so happy when one of my recipes makes a family happy! : )
Thanks so much, Lauren. x
Great one pot meal for Meatless Monday. We loved it! Thank you for sharing. I’ll be looking for more of your recipes
Hey Betsy, I’m so pleased you guys enjoyed this recipes for Meatless Monday! : )
Thanks so much for sharing your feedback. x
This recipe looks great! I’d like to try it tonight. I only have canned lentils, will they work?
Yes, Aimee, you can use canned lentils. Approximately 1 1/2 can should be enough, but obviously you can use 2 full cans, it will be more soupy.
Make sure to adjust broth and seasoning according to your taste. Enjoy! x
Yum, really enjoyed this one! Added paprika in too, about 1/2 a teaspoon.
I’m so happy to hear that! I love paprika too, thanks for sharing your feedback, Deane : )
Cheers
This was absolutely amazing! We love trying out new plant based recipes and my three picky kids loved this! This will be entering our regular dinner rotation. Thank you so much for this recipe.
You’ve made my day, Renee! I’m so happy to hear that the kids loved it too.
Thank you, have a great weekend! x
Recipe isn’t clear. I can substitute canned tomatoes for the cherry tomatoes? How much do I use?
Hi! There’s actually a note in the recipe card saying “you can substitute fresh tomatoes with 1/3 cup canned diced tomatoes or an extra Tbsp of tomato paste”. x
It says 3 servings I have a family if 6. Should I double the recipe??
Yes, Amanda.. that would be better. Thanks x
Hi Katia,
Made this recipe today. Put wholemeal spaghetti torn into smaller pieces, substituted pepper for cayanne pepper red lentils and veg stock to keep the recipe vegan as I’m half vegetarian and half vegan. Enjoyed the recipe thank you Katia.
Hi Kevin, I love making this soup with wholemeal spaghetti too, this is an Italian way to make soupy pasta dishes! : )
I’m so glad you enjoyed it, thanks a lot for your feedback. x
Looks yummy. What a great vegan option. I like having meatless proteins options with great fiber.
I’m so pleased you like it! Thanks for your lovely comment. Cheers x
I’ll trying this recipe for the first time tonight and as I was preparing I realized that you’ve left the bay leaves out and the actual recipe that has the measurements. Thought I thought I would let you know so you could add it! In the photo showing the ingredients it appears that you’re using 2. Thanks for sharing this!
Thanks so much for your comment, Kathryn! I should have included the bay leaves as optional ingredients, but for some reasons I didn’t… will do now.
I hope it turned out delicious, it’s one of my favorite staples. Cheers, Katia
This was absolutely delicious! I’ve shared it with friends. I doubled the cherry tomatoes & didn’t use tomato paste. Used organic chicken broth & probably tripled the cumin to meet my desired taste. I had penne on hand and it worked very well. This will be a staple in my repertoire! Thank you Katia! x
You’re very welcome, Kathryn! I’m so pleased this will be one of your staples, thanks for your lovely feedback.
Cheers, K,
So I was weary. I’m trying to do mostly plant based for health reasons.
I was pleasantly surprised. First day and first recipe. I’ve got more I wanna try.
Thank you
You’re so welcome, Robert! I’m so please to hear you want to try more plant based recipes, and I’m so happy to share!
Cheers, Katia