If you’re looking for a wholesome, comforting meal that’s packed with flavor and easy to prepare, lentil pasta is a fantastic choice. This recipe combines tender ribbons of pappardelle pasta with a rich tomato and lentil sauce, creating a dish that feels both satisfying and nourishing.
Why You’ll Love This Lentil Pasta Recipe
This lentil pasta stands out because it’s more than just your typical pasta dish. The addition of green lentils not only boosts the protein content but also adds a pleasant texture and subtle earthiness that complements the tomato sauce perfectly. The combination of sautéed onion, carrot, garlic, and mushrooms creates a flavor base that’s hearty and deeply satisfying, even if you’re not vegetarian. The balsamic vinegar and tamari add just the right touch of tang and umami to elevate the sauce. Plus, using pappardelle noodles makes the dish feel special with their wide, chewy shape that holds the sauce beautifully. You’ll appreciate how simple ingredients come together to create a meal that feels like a treat but is healthy and wholesome.
Ingredients for Lentil Pasta
For this lentil pasta recipe, you’ll need a handful of common ingredients that come together to make a robust and tasty sauce paired with perfect pasta.
10 ounces of pappardelle pasta — these wide, flat noodles work wonderfully with thick sauces.
2 tablespoons of extra-virgin olive oil — plus more to drizzle over the finished pasta.
½ medium yellow onion, diced — brings sweetness and depth to the sauce.
1 medium carrot, finely chopped — adds subtle sweetness and texture.
8 ounces cremini mushrooms, stemmed and finely chopped — provide an earthy, meaty quality.
3 garlic cloves, chopped — for aromatic flavor.
½ teaspoon sea salt and freshly ground black pepper — to season perfectly.
1 teaspoon balsamic vinegar — adds brightness and a slight tang.
1 teaspoon tamari — for a rich, salty umami flavor (soy sauce alternative).
1½ cups cooked green or French green lentils (from about ½ cup dry) — the star ingredient offering protein and heartiness.
24 ounces marinara sauce — use your favorite quality tomato sauce as the base.
½ cup Parmesan cheese or vegan Parmesan — for sprinkling on top.
Fresh parsley — chopped, to garnish and brighten the dish.
How to Make Lentil Pasta
Start by bringing a large pot of salted water to a rolling boil. Cook your pappardelle pasta according to the package directions, aiming for an al dente texture. This means the pasta should be tender but still have a slight bite to it. Once cooked, drain the pasta and toss it with a drizzle of olive oil to keep it from sticking together. Set it aside while you prepare the sauce.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and chopped carrot, stirring occasionally as they soften. This should take about 5 to 8 minutes. The onion will become translucent, and the carrot will mellow, forming a sweet and flavorful base.
Next, add the finely chopped mushrooms and garlic to the skillet. Season with sea salt and freshly ground black pepper to taste. Continue cooking, stirring now and then, until the mushrooms release their moisture and become tender—this usually takes another 5 to 8 minutes. The mixture should be fragrant and rich with umami notes.
Pour in the balsamic vinegar and tamari, stirring well to incorporate their tangy and savory flavors. Then, add the cooked lentils and marinara sauce to the skillet. Mix everything together thoroughly and let the sauce heat through for about 2 minutes, allowing the flavors to meld beautifully.
Finally, add the cooked pasta to the skillet and toss gently to combine, making sure every ribbon of pasta is coated with the luscious lentil tomato sauce. Serve portions onto plates, and finish with a generous sprinkle of Parmesan cheese or vegan alternative. Garnish with fresh parsley for a pop of color and fresh flavor.
How to Serve Lentil Pasta
Lentil pasta is best enjoyed fresh and warm, served right after preparation. You can pair it with a simple side salad to keep the meal light and balanced—something like a crisp green salad with a lemon vinaigrette works wonderfully. If you want to elevate your serving, add a piece of crusty bread or garlic bread to soak up any leftover sauce on your plate.
For presentation, serve the pasta in shallow bowls to highlight the broad noodles coated in the rich sauce. Garnish each plate with a sprinkle of freshly chopped parsley and some extra Parmesan if desired. This adds visual appeal and enhances the flavors. This dish is hearty enough to stand alone, but you can also pair it with steamed or roasted vegetables like asparagus, broccoli, or green beans for extra color and nutrition.
If you’re preparing this for guests, set out small bowls of Parmesan and parsley so everyone can customize their serving. This also encourages interaction and adds a lovely touch to your meal.
Expert Tips for Perfect Lentil Pasta
To make your lentil pasta truly shine, start with quality ingredients. Fresh vegetables and good-quality marinara sauce make a noticeable difference in flavor. When cooking the pasta, be sure to salt your water generously—this is your chance to season the noodles from the inside out.
If you don’t have pre-cooked lentils on hand, dry lentils are simple to prepare. Rinse about ½ cup of dry lentils and simmer them in water for about 20-25 minutes until tender but not mushy. Drain and use as directed in the recipe. You can cook lentils in advance and store them in the fridge to save time later.
When sautéing vegetables, keep the heat at medium to avoid burning. Stir occasionally but let the mushrooms release their moisture slowly to develop that deep flavor. The balsamic vinegar and tamari add layers of flavor but start with the amounts given and adjust to taste if needed.
If you want a creamier sauce, stir in a splash of plant-based cream or coconut milk at the end before tossing with the pasta. This will give the sauce a rich texture without overpowering the flavors.
How to Store Lentil Pasta
If you have leftovers, store them properly to keep the flavors fresh and the pasta from becoming mushy. Allow the pasta to cool completely, then transfer it to an airtight container. Refrigerate and consume within 3 to 4 days.
When reheating, add a splash of water or broth to loosen the sauce, as pasta tends to absorb liquid when stored. Warm gently on the stovetop or microwave, stirring occasionally to ensure even heating.
You can also freeze the lentil pasta for up to 2 months. Portion it into freezer-safe containers or bags, leaving some room for expansion. Thaw overnight in the fridge before reheating to maintain the best texture.
Variations of Lentil Pasta
There are many ways to customize this lentil pasta recipe to suit your taste and dietary needs. For example, swap pappardelle noodles for whole wheat pasta or gluten-free varieties to change the texture and boost nutrition.
You can experiment with different types of lentils—red or brown lentils will give the sauce a slightly different taste and color but still work beautifully.
For an extra veggie boost, add chopped spinach or kale into the sauce toward the end of cooking. They’ll wilt quickly and add freshness and color.
If you like a bit of heat, toss in red pepper flakes when sautéing the vegetables for a gentle kick. Fresh herbs like basil or oregano also work great as a garnish or stirred into the sauce.
For a creamier twist, stir in a spoonful of ricotta cheese or plant-based cream cheese just before serving. This creates a rich, silky sauce that feels indulgent.
Frequently Asked Questions About Lentil Pasta
What makes lentil pasta a good meal choice?
Lentil pasta is nutritious because it combines protein-rich lentils with satisfying pasta. It’s filling, supports a vegetarian diet, and provides fiber and essential nutrients.
Can I use canned lentils instead of cooked dry lentils?
Yes, canned lentils can be used to save time. Just rinse and drain them before adding to the sauce. Adjust cooking time slightly as canned lentils are already soft.
Is this recipe suitable for gluten-free diets?
You can make it gluten-free by using gluten-free pasta. The rest of the ingredients are naturally gluten-free.
How long does it take to prepare this dish?
From start to finish, this lentil pasta takes about 30 minutes to prepare and cook, making it ideal for busy weeknights.
Can I make this recipe vegan?
Absolutely! Use a vegan Parmesan cheese alternative or nutritional yeast instead of traditional Parmesan to keep it vegan.
Lentil Pasta
Ingredients
- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1/2 medium yellow onion (diced)
- 1 medium carrot (finely chopped)
- 8 ounces cremini mushrooms (stemmed and finely chopped)
- 3 cloves garlic (chopped)
- 1/2 teaspoon sea salt
- to taste freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari (or soy sauce)
- 1 1/2 cups cooked green or French green lentils (from about 1/2 cup dry)
- 24 ounces marinara sauce (your favorite quality tomato sauce)
- 1/2 cup Parmesan cheese or vegan Parmesan, for sprinkling on top
- fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pappardelle pasta according to package directions until al dente. Drain and drizzle with olive oil to keep from sticking.
- Heat olive oil in a large skillet over medium heat. Add diced onion and chopped carrot, stirring occasionally for about 5 to 8 minutes until softened.
- Add chopped mushrooms and garlic to the skillet. Season with salt and pepper, cooking until mushrooms release moisture and become tender, about 5 to 8 minutes.
- Pour in balsamic vinegar and tamari, stirring to combine. Add cooked lentils and marinara sauce, mixing thoroughly and heating through for about 2 minutes.
- Combine the cooked pasta with the sauce, tossing gently to coat. Serve warm, topped with Parmesan cheese and garnished with fresh parsley.
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