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    Home » Pasta » Easy Pasta with Lentils Recipe

    Easy Pasta with Lentils Recipe

    March 2, 2022 , Updated February 18, 2023 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.
    Jump to:
    • Introduction
    • More reasons to love this recipe
    • Mise en place
    • Instructions
    • Variations and substitutions
    • Tips
    • How to store leftovers
    • FAQ
    • Easy pasta recipes 
    • Recipe

    Introduction

    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.

    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 with sausage and broccoli rabe 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
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 445kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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 registered 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. Elaine

      April 17, 2020 at 10:49 pm

      5 stars
      Absolutely delicious. I used chopped turnip greens (canned) instead of celery, and fregola for the pasta, and a yellow tomato purée instead of passato. I immediately shared the recipe. Wonderful.

      Reply
      • Maria

        April 17, 2020 at 10:51 pm

        Thanks so much Elaine!

        Reply
    2. Karen (Back Road Journal)

      January 26, 2018 at 2:58 pm

      Isn’t it funny how our tastes change over the years. The things our mothers wanted us to eat and yet they weren’t our favorites. Now we cook them with love. This is a dish that I make but without the passata…I can’t wait to try your version.

      Reply
      • Maria

        February 07, 2018 at 8:50 am

        The older I get the more I realize that sooner or later, everything comes full circle. Hope you like this version of pasta and lentils. Thanks so much for stopping by Karen ♥♥♥

        Reply
    3. Josette leclerc

      January 21, 2018 at 10:51 am

      5 stars
      Merci Maria pour cette merveilleuse recette. J’adore les soupes. Je l’ai conseillé à mon fils qui souhaitais cuisiner une soupe aujourd’hui.

      Reply
      • Maria

        January 21, 2018 at 5:57 pm

        Allo Josette 🙂 Fantastique! C’est une petite recette vraiment rapide et les restants sont pratiques. Merci de prendre le temps pour m’écrire ♥♥♥

        Reply
    4. Ciao Chow Linda

      January 19, 2018 at 4:53 pm

      I make lentil soup and other lentil recipes, and I make plenty of pasta. But I’ve never combined them in one recipe. Yours looks so inviting, especially for a cold winter day.

      Reply
      • Maria

        January 20, 2018 at 7:02 pm

        Thanks Linda 🙂 Don’t know about the weather where you are at but we have had our share of cold and snow… hardy soups are extremely appreciated. Thanks for stopping by ♥♥♥

        Reply
    5. Ur pal val

      January 18, 2018 at 9:37 pm

      5 stars
      We love lentils in our household. Thanks Maria for sharing!

      Reply
      • Maria

        January 18, 2018 at 9:40 pm

        My pleasure Val! Hope you get a chance to try this Easy Pasta and Lentils Recipe. Thanks for taking the time to comment ♥

        Reply
    6. Cathy

      January 17, 2018 at 1:21 pm

      5 stars
      Isn’t it great when our tastes evolve to appreciate more healthful food choices! I made a lentil soup for dinner last night. Yours looks lovely! Thank you for sharing.

      Reply
      • Maria

        January 17, 2018 at 3:38 pm

        Thanks Cathy! Lentil soup is another comfort food that is so good at this time of the year. Appreciate you stopping by 🙂

        Reply
    7. Markus Mueller | Earth, Food, and Fire

      January 17, 2018 at 12:51 pm

      5 stars
      I Love lentils, unfortunately I always get stuck trying to think of new ways to use them outside of in soup haha! Thanks for this recipe idea, can’t wait to try it!

      Reply
      • Maria

        January 17, 2018 at 12:53 pm

        Fantastic Markus! Hope you like this very easy pasta and lentils recipe 🙂 Thanks for stopping by 🙂

        Reply
    8. Starr

      January 17, 2018 at 12:40 pm

      I’m always on the look out for new lentil recipes. This one sounds delicious!

      Reply
      • Maria

        January 17, 2018 at 12:49 pm

        Thanks so much Starr… hope you enjoy it 🙂

        Reply
    9. Vanessa Christensen

      January 17, 2018 at 12:30 pm

      5 stars
      What a great recipe! I love the detailed instructions and the photos! I cannot wait to give this a try over the weekend. It looks absolutely delicious.

      Reply
      • Maria

        January 17, 2018 at 12:57 pm

        Thanks Vanessa… a little bit of comfort food during these long winter months… Thanks so much for dropping by 🙂

        Reply
    10. Dawn - Girl Heart Food

      January 17, 2018 at 12:28 pm

      I absolutely love lentils and this looks like one healthy, tasty recipe I can totally eat in, like, 2 minutes flat 😉 I didn’t grow up eating them, but hubby and I now eat on the regular in our home. There’s so much you can do with them and they’re so inexpensive! Can’t wait to try this one out!

      Reply
      • Maria

        January 17, 2018 at 1:10 pm

        I absolutely agree with you Dawn! Hope you get a chance to try this pasta and lentils recipe. Thanks so much for stopping by 🙂

        Reply
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    Hi, I'm Maria! a dietitian 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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