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!
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Watch How To Make 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.
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
This easy one-pot vegan lentil pasta is toddler-friendly, hearty, and made with simple pantry staples. No bolognese here-just cozy, wholesome flavor!
Ingredients
Method
- 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!
Nutrition
Video
Tried this recipe?
Let us know how it was!Want more lentils? Make this FLOURLESS Lentil Bread next.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Nana 22
We thought it was delicious! I used French green lentils, so cooked it a little longer. I’ll try red lentils next time for a little less texture. Added a slice of Swiss cheese, and some chipotle sauce to my bowl.
Julia
Adding cheese sounds delicious, have to try it myself! Thank you for commenting Nana!