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.

More Vegan Recipes

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

Easy Lentil Pasta

5 from 1 vote

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

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course

Calories: 515

Ingredients Method Nutrition Video

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

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).
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!

Nutrition

Calories: 515kcalCarbohydrates: 83gProtein: 21gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1681mgPotassium: 695mgFiber: 18gSugar: 7gVitamin A: 3319IUVitamin C: 6mgCalcium: 55mgIron: 5mg