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    Home » Pasta » Easy Pasta with Lentils Recipe

    Easy Pasta with Lentils Recipe

    March 2, 2022 , Updated February 8, 2025 Maria 28 Comments

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    A bowl of pasta and lentils garnished with grated cheese and parsley.

    This Pasta with Lentils Recipe is the perfect example of Italian comfort food. It is a simple pasta dish that is easy to make and tastes great any time of the year.

    Serve this hearty lentil pasta with the best focaccia recipe and arugula salad for a complete meal.

    A brown bowl of lentil pasta.

    Did you know that lentils pick up whatever flavors and seasonings they are cooked with?

    That’s one of the reasons why you will find this legume in all types of cuisines and dishes.

    This simple ingredient also adds nutritional value and substance, and its texture makes them versatile enough in any dish or recipe.

    Lentil stew and this great recipe for Italian lentil soup are healthy recipes packed with flavor and nutrients that will help keep you warm and cozy all season long.

    If you like the earthy taste of brown lentils, you will also enjoy this Italian pasta and lentils recipe.

    Jump to:
    • More reasons to love this recipe
    • Mise en place
    • Instructions
    • Variations and substitutions
    • Tips
    • How to store leftovers
    • FAQ
    • Easy pasta recipes 
    • Recipe origins
    • Recipe

    More reasons to love this recipe

    • As the pasta cooks with the lentils and vegetables, it releases its starch that thickens your broth and creates a flavorful and mouth-watering dish.
    • It is easy to make with simple ingredients you probably already have.
    • Make this soup your own by adding some of your favorite vegetables.
    • You will also love how quickly and easily this recipe comes together.

    As a dietitian, I’m happy to say that the combination of pasta, lentils and veggies makes for a healthy plant-based meal with amazing flavor and texture.

    A bowl of pasta and lentils garnished with grated cheese and parsley.

    Mise en place

    As you can imagine, there are a few vegetables to chop for this hearty meal. So, let’s begin with that.

    More specifically, dice 1 medium onion, 1 medium carrot, 3-4 stalks of celery (leaves included), and 1 medium potato.

    You also need to mince the equivalence of 2 cloves of garlic. 

    Instructions

    Now that our vegetables are all chopped up, let’s combine them.

    A photo collage of diced vegetables being sauteed in a pan.

    Heat 1-2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the minced garlic and ¼ teaspoon of chili flakes for 30 seconds; add the onions, carrots, and celery. Allow the vegetables to soften -this should take about 5 minutes. Stir occasionally.

    A photo collage of Pasta with Lentils.

    Next, add 2 bay leaves, 1 cup of lentils (brown or green),1 cup of passata, the cubed potatoes, and 5-6 cups of water (or low-sodium vegetable stock).

    Reduce to medium heat and allow to reach a gentle simmer for about 20 minutes or until the lentils are just almost done. Taste and adjust the seasonings for sea salt and black pepper.

    Pasta being added to a simmering pot of lentil soup.

    Add the pasta (and, if necessary more water) and cook, stirring and scraping the bottom of the pot, until al dente (time will vary depending on the variety you use). We are using ditalini today.

    Notice that as the pasta cooks, the cooking liquid or “sauce” of this hearty pasta with lentils thickens. This is because the starch is being released.

    Feel free to adjust the thickness of the broth by adding more hot water.

    This is also the best time to adjust for seasonings. Remove the 2 bay leaves. 

    Serve with a drizzle of olive oil, a dusting of grated parmesan cheese (or Romano) and chopped fresh parsley. You can also give it a squirt of lemon juice if you prefer. 

    You have just made one of the best lentil recipes ever!

    A close up of a bowl pasta with lentils.

    Variations and substitutions

    • Brown or green lentils provide the perfect texture for this lentil and pasta recipe. Avoid using red lentils as they quickly break down into a mushy consistency that doesn’t work well in this dish!
    • Use low-sodium or homemade vegetable broth instead of water.
    • Replace the tomato passata with equal amounts of either marinara or tomato sauce. Another great option is to use 3-4 canned or frozen tomatoes. In a pinch, cherry tomatoes can also be used. Another alternative is to replace it with 2-3 tablespoons of tomato paste.
    • You can make this dish vegan by using plant-based cheeses or eliminating parmesan.

    Tips

    • Always rinse and sort your lentils to ensure there are no impurities.
    • The addition of parsley stems is a wonderful flavor enhancer in this dish.
    • The cooked pasta will absorb a lot of the liquid in this dish, do not be tempted to add more.
    • If not serving immediately, cook the pasta apart. The next day, or when ready to serve, combine the cooked ingredients in a medium saucepan and gently reheat over low heat.

    How to store leftovers

    There are a few ways to store leftover lentil pasta. One option is to place it in an airtight container and refrigerate it for up to two days. Another option is to freeze the pasta for up to two months. When ready to eat the leftovers, thaw them in the refrigerator overnight before reheating.

    The texture of refrigerated pasta will change as it absorbs most of the liquid in the soup. As a result, you may need to add an extra cup or so of water, depending on how much thinner your desired consistency is. Gently reheat over low heat before serving.

    A small bowl of lentil pasta soup on a wooden board.

    FAQ

    What is a good substitute for ditalini pasta?

    Any short or small tubular pasta works well in this hearty soup. There are a variety of different pasta shapes that can replace ditalini, depending on your preferences. Some popular options are tubetti, elbow, or even small shells. You can also use pasta mista.

    Can I use canned lentils instead of dry ones? 

    Yes, if you are in a hurry, using canned lentils will decrease the cooking time by 20 minutes.

    What is passata?

    Tomato passata is pureed, uncooked tomatoes with a smooth and silky texture. It is perfect for stews, soups, casseroles, and, of course, this lentil recipe. It is usually sold in your local grocery store in glass bottles.

    Easy pasta recipes 

    Penne, tortellini, cavatelli and orecchiette are all versatile and delicious pasta shapes that can be used in various easy and tasty recipes.

    For a simple and satisfying meal, try tossing cooked penne with your favorite tomato sauce and chili flakes to create penne all arrabbiata.

    Making a delicious tortellini pasta recipe is easy – swap out the penne for storebought tortellini, and dinner is ready in under 30 minutes.

    Create a tomato ricotta pasta recipe with homemade cavatelli for a classic Southern Italian pasta dish. Truly a taste of Italy in your kitchen.

    Orecchiette pairs well with bold flavors, such as spicy sausage or broccoli rabe, and can be cooked and then tossed with a drizzle of olive oil and a sprinkle of grated cheese for a delicious and easy meal. You will love this orecchiette pasta recipe!

    A white dish of fettuccine, garnished with chopped parsley.

    Lemon Pasta

    Ready in just 15 minutes, this delicious Italian Lemon Pasta is easy to make with only a few pantry ingredients!

    GET THE RECIPE

    Are you looking for more? Be sure to visit my Pasta Category for more delicious recipes! 

    Recipe origins

    It’s back to my Italian roots for this recipe. 

    My paternal grandmother would always try to teach us grandchildren some nuggets of wisdom during my youth.

    And her biggest lesson?

    She would tell us a story (any story!), always with the same moral: be grateful!

    So, what does this have to do with this recipe?

    I can’t help but remember my lack of enthusiasm whenever my mom or nonna made thick pasta dishes like this pasta lindeque aka pasta and lentils.

    Fast forward to today, when I often wonder about food conspiracy.

    Why is it that we can’t seem to get enough of the foods we did not appreciate in our youth as adults?

    This easy Italian recipe delivers great-tasting, economical food with the health benefits of lentils.

    My grandmother was right: there is a lot to be grateful for.

    Your health and taste buds will thank you for this minestra di pasta e lenticchie.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. When you subscribe, you will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta. You can unsubscribe any time you want.

    ★★★★★ If you have made these lentils with pasta, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A bowl of pasta and lentils garnished with grated cheese and parsley.

    Pasta with Lentils Recipe

    This Pasta with Lentils Recipe is the perfect example of Italian comfort food. Serve this hearty meal with crusty bread and a side salad.
    5 from 9 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main
    Cuisine: Italian
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 4 servings
    Calories: 445kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1-2 tablespoons olive oil extra virgin
    • 2 cloves garlic minced
    • ¼ teaspoon red pepper flakes optional
    • 1 cup onion 1 medium, diced
    • ½ cup carrot 1 carrot, diced
    • 1½ cups celery stalks and leaves 3-4 stalks, sliced
    • 2 bay leaves
    • 1 cup lentils (brown or green) about 180 grams, rinsed and sorted
    • 1 cup passata
    • 1 cup potatoes 1 medium, peeled and diced
    • 5-6 cups water or low sodium vegetable broth
    • 1 cup small soup pasta (ditalini, elbow, tubetti, etc) about 125 grams
    • salt and pepper to taste
    • extra olive oil for drizzling
    • 2 tablespoons parsley for topping
    • 2 tablespoons grated cheese for topping

    Instructions

    • Heat oil in a large pot over medium heat.
    • Add the minced garlic and red pepper flakes and saute for 30 seconds. Add the onions, carrots, and celery and continue to saute for about 5 minutes or until vegetables begin to soften.
    • Add the bay leaves, lentils, water, passata, and diced potatoes.
    • Bring to a boil, cover slightly, lower heat and simmer for approximately 20-25 minutes or until lentils are almost cooked.
    • Add the pasta (and if necessary more water) and cook, stirring often, until al dente (time will vary depending on the variety of pasta you use).
    • Remove bay leaves.
    • Adjust seasonings.
    • Serve with a drizzle of olive oil and sprinkle with parsley and cheese.OPTIONAL: a squirt of lemon juice.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Always rinse and sort your lentils to ensure there are no impurities.
    • The addition of parsley stems is a wonderful flavor enhancer in this dish.
    • The cooked pasta will absorb a lot of the liquid in this dish, do not be tempted to add more.
    • If not serving immediately, cook the pasta apart. The next day, or when ready to serve, combine the cooked ingredients in a medium saucepan and gently reheat over low heat.
    Variations and substitutions
    • Brown or green lentils provide the perfect texture for this lentil and pasta recipe. Avoid using red lentils as they quickly break down into a mushy consistency that doesn’t work well in this dish!
    • Use low sodium or homemade vegetable broth instead of water.
    • Replace the tomato passata with equal amounts of either marinara or tomato sauce. Another great option is to use 3-4 canned or frozen tomatoes. Another alternative is to replace it with 2-3 tablespoons of tomato paste.
    • You can make this dish completely vegan by using plant-based cheeses or eliminating the parmesan.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 445kcal | Carbohydrates: 74g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 133mg | Potassium: 1246mg | Fiber: 20g | Sugar: 8g | Vitamin A: 3425IU | Vitamin C: 22.9mg | Calcium: 159mg | Iron: 7.3mg
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    This post was originally published on January 24, 2015, and republished on January 17, 2018, Frebruary 25, 2020 and more recently on March 2, 2022, with updated content. Thanks for watching and sharing!

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    Filed Under: Main Dishes, Pasta, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Bruna

      September 17, 2022 at 5:11 pm

      Buonissima..
      All I have to say..usually make with sausage for added heartiness. I also use orecchitte..just because.
      Grazie ciao for now
      Bruna

      Reply
      • Maria

        September 18, 2022 at 8:18 pm

        Grazie Bruna ♥

        Reply
    2. Carol

      March 06, 2022 at 9:53 am

      5 stars
      Another winning soup! I have to comment on the dinnerware pictured in your photos as well! It is stunning and makes your presentations just gorgeous! I would love to be invited to your place for dinner.

      Reply
      • Maria

        March 24, 2022 at 9:41 pm

        Thank you so much for your kind words Carol! I am so thrilled to read you enjoyed the recipe ♥

        Reply
    3. Donna McNally

      December 06, 2020 at 6:49 pm

      5 stars
      Loved this recipe!! Just what we needed for a cold December night. I added the pasta later and that was perfect as the water did get get soaked up. I will definitely make it again and hubby loved it too!

      Reply
      • Maria

        December 06, 2020 at 6:54 pm

        How wonderful Donna! Thrilled to read you enjoyed it! Thanks for sharing.

        Reply
    4. Nicole

      April 23, 2020 at 7:14 pm

      5 stars
      Soooooo delicious. All 4 of my children loved it!
      The squirt of lemon really made this come alive, don’t skip this!
      I used some homemade chicken stock instead of water for a little extra protein and collagen.
      I will definitely make this again.
      Thanks for the recipe!

      Reply
      • Maria

        April 23, 2020 at 7:56 pm

        Thanks so much Nicole! Glad to hear it!

        Reply
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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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