Simple Lentil Pasta is one of my favorite one-pot meals. It's easy to make from scratch, hearty, and totally toddler-approved. It’s packed with protein from the lentils, comes together in under an hour, and uses simple pantry staples.
It’s a great recipe whether you’re vegan or just trying out a meatless Monday. Even non-vegans in my house love it!

Ingredients
- Short pasta – Ditalini, shells, or rotini all work great. Use gluten-free if needed.
- Carrot – You can grate it if you want it to blend in more for picky eaters.
- Garlic – Always a must.
- Rosemary or thyme – Either herb works great here. I like rosemary for a deeper earthy flavor.
- Bay leaves – They round out the flavor while everything simmers. Just remember to take them out before serving.
- Tomato paste – This adds depth and umami, without making it taste like lentil bolognese.
- Dried red or green lentils – I usually go for green lentils because they are more meaty and keep their shape better than red lentils. Red lentils taste better in this bread.
- Vegetable broth – Go for low-sodium so you can control the salt. This is what makes the dish saucy and flavorful.
- Looking for more cozy one-pot meals? Try my Lentil Dhal or this comforting Vegetarian Lentil Stew.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Easy Lentil Pasta
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven. Add onion and carrot, and sauté until softened (about 4 minutes).
- Add garlic and herbs: Stir in the garlic, rosemary (or thyme), bay leaves, and tomato paste. Cook for another minute.
- Simmer the lentils: Add the rinsed lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Add pasta: Stir in your short pasta and 2 more cups of broth. Let it cook uncovered for about 10–12 minutes, stirring often so it doesn’t stick.
- Adjust as needed: Add more broth if it starts getting too thick before the pasta is done.
- Taste and finish: Check seasoning and add salt if needed. Discard bay leaves.
- Serve: Spoon into bowls and top with fresh parsley and vegan parmesan. Optional: add a splash of lemon juice for brightness.
Tips
- Start with hot broth to speed things up and keep the simmer going.
- Red lentils cook faster – But if you use green or brown lentils, simmer them 5–10 minutes longer before adding pasta.
- Use small pasta shapes – They cook quicker and give a better bite for toddlers.
- Stir often – Especially after adding the pasta, so nothing sticks to the bottom.
- Add extra veggies – Finely diced zucchini, mushrooms, or spinach blend in beautifully.
- Use canned lentils in a pinch – Skip the 20-minute simmer and reduce broth by 1 cup.
- Make it cheesy – Stir in vegan cream cheese or cashew cream if you want it creamy. Or regular cream cheese or a splash of heavy cream for non vegan version.
Freezing And Storing Instructions
- To Store. Let cool and store in an airtight container in the fridge for up to 4 days.
- To Freeze. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- To Make Ahead. You can simmer the lentils in advance and just cook the pasta when ready to serve.
- To Reheat. Add a splash of water or broth and warm gently on the stove or in the microwave.
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Recipe Card
Easy Lentil Pasta
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INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 teaspoons garlic, minced
- 1 sprig of rosemary or thyme
- 2 bay leaves
- 2 tablespoons tomato paste, in a tube
- 1½ cups short pasta (like ditalini, penne, small shells, or rotini – about 7 oz)
- 1 cup dried red or green lentils, rinsed
- 4 cups vegetable broth, + 1-2 cups more as needed for cooking pasta
- 1 teaspoon salt, or to taste
- ⅛ teaspoon black pepper
Optional for Serving:
- chopped fresh parsley
- vegan parmesan, or nutritional flakes
INSTRUCTIONS
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven. Add onion and carrot, and sauté until softened (about 4 minutes).
- Add garlic and herbs: Stir in the garlic, rosemary (or thyme), bay leaves, and tomato paste. Cook for another minute.2 teaspoons garlic, 1 sprig of rosemary or thyme, 2 bay leaves, 2 tablespoons tomato paste, 4 cups vegetable broth, 1 teaspoon salt, ⅛ teaspoon black pepper, 1 cup dried red or green lentils, rinsed
- Simmer the lentils: Add the rinsed lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Add pasta: Stir in your short pasta and 2 more cups of broth. Let it cook uncovered for about 10–12 minutes, stirring often so it doesn’t stick.1½ cups short pasta (like ditalini, penne, small shells, or rotini – about 7 oz)
- Adjust as needed: Add more broth if it starts getting too thick before the pasta is done.
- Taste and finish: Check seasoning and add salt if needed. Discard bay leaves.
- Serve: Spoon into bowls and top with fresh parsley and vegan parmesan. Optional: add a splash of lemon juice for brightness.
- If you loved this recipe, please leave a 5-star rating and review below!
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NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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