Lentil Pasta Recipe

If you’re on the hunt for a hearty, satisfying, and outright delicious weeknight dinner, let me introduce you to my absolute favorite: Lentil Pasta. Loaded with vibrant veggies, earthy lentils, and a deeply savory marinara, this dish is an easy win that’s full of flavor and packed with nourishing protein — perfect for cozy evenings or impressing guests with a comforting twist on classic Italian fare.

Ingredients You’ll Need

The beauty of Lentil Pasta is just how simple — yet essential — each ingredient is. Every component adds its own magic: silky strands of pappardelle, savory lentils, and a rich sauce all come together for irresistible taste, texture, and color.

• Pappardelle Pasta: Wide noodles offer a luxurious bite and hold onto every bit of sauce — feel free to swap in tagliatelle or fettuccine if you prefer.
• Extra-Virgin Olive Oil: Brings luscious flavor and silkiness, perfect for sautéing and finishing.
• Yellow Onion: Adds sweetness and depth as the aromatic foundation of your sauce.
• Carrot: Finely chopped for a subtle pop of color and a touch of earthy sweetness.
• Cremini Mushrooms: Their meaty texture and umami flavor give the sauce extra body and richness.
• Garlic: Fresh, chopped garlic anchors all the savory notes together — don’t skimp here!
• Sea Salt & Black Pepper: Essential for seasoning every layer for the most well-rounded flavor.
• Balsamic Vinegar: Just a splash adds soft acidity and rounds out the sauce beautifully.
• Tamari: A splash of umami depth — soy sauce works in a pinch but tamari keeps things gluten-free.
• Cooked Green or French Lentils: The star of the show! These hold their shape, providing bite and plant-based protein.
• Marinara Sauce: Use your favorite jarred or homemade version for effortless, robust tomato flavor.
• Parmesan (or Vegan Parmesan): For finishing — a salty, creamy crown you won’t want to skip.
• Fresh Parsley: The vibrant finishing touch that wakes up the whole bowl.

Variations

Lentil Pasta is incredibly adaptable — don’t be afraid to riff based on what you have or what you love! Here are some of my favorite ways to mix it up for different tastes, dietary preferences, or pantry situations.

• Make It Gluten-Free: Substitute your favorite gluten-free pasta or even spiralized veggies for the pappardelle.
• Up the Veggies: Toss in wilted spinach, kale, or roasted bell peppers for even more color and nutrition.
• Change the Protein: Use red lentils for a creamier sauce, or swap in cooked chickpeas for a heartier texture.
• Spice It Up: Add a pinch of chili flakes or smoked paprika for a warming kick and fragrant twist.

How to Make Lentil Pasta

Step 1: Cook the Pasta

Start by bringing a generous pot of salted water to a boil. Add the pappardelle and cook according to package instructions until perfectly al dente — not mushy! Drain the pasta, drizzle with a little olive oil, and toss to keep those noodles luxurious and separate while you prep the sauce.

Step 2: Sauté the Veggies

In a large skillet, heat up the olive oil over medium heat. Add your diced onion and finely chopped carrot, letting them soften for about 5 to 8 minutes. Take your time here — slow sautéing brings out their natural sweetness, setting the stage for a flavor-packed sauce.

Step 3: Add Mushrooms and Garlic

Add your finely chopped mushrooms, garlic, a good pinch of salt, and a few grinds of black pepper. Keep stirring for another 5 to 8 minutes — the mushrooms should get tender and wonderfully fragrant, adding body and that crave-worthy umami depth.

Step 4: Build the Sauce

Stir in a teaspoon each of balsamic vinegar and tamari, letting those bold flavors infuse into the veggies. Add your cooked lentils and marinara sauce, giving everything a good stir. Simmer just until heated through and well-combined — the sauce will become hearty, rich, and deeply savory.

Step 5: Toss and Serve

Add the cooked pasta directly to the skillet and toss well to coat every ribbon with that luscious lentil sauce. Portion onto plates, finish with plenty of Parmesan (or vegan Parm), and sprinkle with fresh parsley for a pop of green and flavor.

How to Serve Lentil Pasta

Garnishes

A generous flurry of freshly grated Parmesan (or vegan Parmesan) and a sprinkle of bright, herby parsley make every bowl pop — both visually and in flavor. For a little extra zing, try a dusting of freshly ground black pepper or red pepper flakes right before serving.

Side Dishes

Pair Lentil Pasta with a crisp green salad dressed in lemony vinaigrette or some simply roasted broccolini for balance. A slice of warm, crusty bread is perfect for catching every last bit of sauce at the bottom of your bowl.

Creative Ways to Present

If you want to impress, twirl the pasta into little nests on each plate, top with a heaping spoonful of extra lentil sauce, and finish with a drizzle of good olive oil. For gatherings, serve family-style in a big, beautiful bowl so everyone can help themselves generously.

Make Ahead and Storage

Storing Leftovers

Store any Lentil Pasta leftovers in an airtight container in the refrigerator. The flavors deepen and meld overnight, so it’s just as delicious (if not more so!) the next day. It’ll keep well for 3–4 days.

Freezing

This pasta dish freezes surprisingly well — simply portion into freezer-safe containers. For best results, freeze without the cheese garnish and add it fresh after reheating. Thaw overnight in the fridge before warming through.

Reheating

When reheating Lentil Pasta, add a splash of water or extra marinara to revive the sauce’s silky texture. Warm gently on the stovetop or in the microwave, stirring occasionally for even heating.

FAQs

Final Thoughts

If you’re craving a bowl of warm, nourishing comfort that feels special but is so easy to pull off, this Lentil Pasta is the answer. I hope you’ll give it a try — it just might become your new go-to dinner, too!

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