Easy Pasta with Lentils Recipe

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.

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.

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.

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.

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.

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!

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.

FAQ

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!

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.

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★★★★★ 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

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!