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The Yummy Bowl » Recipes » One-Pot Meals

Easy Lentil Pasta

Jul 19, 2025 · Last updated: Jul 19, 2025 by Julia · Leave a Comment · this post may contain affiliate links

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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

  1. Sauté the aromatics: Heat olive oil in a large pot or Dutch oven. Add onion and carrot, and sauté until softened (about 4 minutes).
  2. Add garlic and herbs: Stir in the garlic, rosemary (or thyme), bay leaves, and tomato paste. Cook for another minute.
  3. 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.

  1. 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.
  2. Adjust as needed: Add more broth if it starts getting too thick before the pasta is done.
  3. Taste and finish: Check seasoning and add salt if needed. Discard bay leaves.
  4. 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.

More Vegan Recipes

  • Tofu Bowls
  • Pumpkin Curry
  • Mushroom Stroganoff
  • Lentil Tacos

Did You Like This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Recipe Card

Easy Lentil Pasta

Julia
This easy one-pot vegan lentil pasta is toddler-friendly, hearty, and made with simple pantry staples. No bolognese here—just cozy, wholesome flavor!
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Servings 4 servings
Calories 515 kcal

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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).
    2 tablespoons extra virgin olive oil, 1 large carrot, 1 onion
  • 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

Calories: 515kcalCarbohydrates: 83gProtein: 21gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1681mgPotassium: 695mgFiber: 18gSugar: 7gVitamin A: 3319IUVitamin C: 6mgCalcium: 55mgIron: 5mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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