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.
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