This Lentil Pasta is a hearty, wholesome dish that brings together rich flavors and satisfying textures in just 30 minutes. Tender lentils mingle with al dente pasta, creating a perfect balance of creaminess and bite, while aromatic herbs and spices infuse every forkful with warmth. It’s a meal that feels indulgent yet nourishing, ideal for busy weeknights or cozy dinners.
With only 15 minutes of prep and 15 minutes of cooking, this recipe is as effortless as it is delicious. The earthy lentils pair beautifully with the savory sauce, offering a protein-packed twist on a classic comfort food. Each bite delivers a medley of flavors—sweet, savory, and slightly tangy—that will leave you reaching for seconds. Perfect for anyone craving a quick, wholesome, and utterly satisfying meal.
Ingredients for Lentil Pasta
- 10 ounces pappardelle pasta (or substitute with your favorite pasta)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ medium yellow onion, diced
- 1 medium carrot, finely chopped
- 8 ounces cremini mushrooms, stemmed and finely chopped (substitute with button mushrooms if needed)
- 3 garlic cloves, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari (or substitute with soy sauce)
- 1½ cups cooked green or French green lentils (from ½ cup dry lentils)
- 24 ounces marinara sauce (store-bought or homemade)
- ½ cup Parmesan cheese or vegan Parmesan, for serving
- Fresh parsley, for garnish
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
- Add mushrooms and seasonings: Stir in the mushrooms, garlic, salt, and several grinds of black pepper. Cook for another 5 to 8 minutes, stirring occasionally, until the mushrooms are tender.
- Incorporate flavorings: Add the balsamic vinegar and tamari, stirring to combine. Then, mix in the cooked lentils and marinara sauce. Cook for 2 minutes, stirring, until the sauce is well-combined and heated through.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Serve: Portion the pasta onto plates. Top with Parmesan cheese (or vegan Parmesan) and garnish with fresh parsley. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the marinara and Parmesan combo is a classic, feel free to get creative! Try a creamy cashew sauce or a spicy arrabbiata for a twist. For toppings, toasted pine nuts or a sprinkle of red pepper flakes add texture and heat. Don’t forget a drizzle of high-quality olive oil for extra richness!
Make It Your Own: Recipe Variations
Swap pappardelle for your favorite pasta shape, like penne or spaghetti. If you’re out of lentils, chickpeas or white beans work just as well. For a vegan option, skip the Parmesan or use a plant-based alternative. Experiment with different veggies, like zucchini or spinach, to keep it fresh and seasonal.
Quick Tips for Busy Cooks
Save time by using pre-cooked lentils or canned lentils (just rinse and drain). Chop your veggies ahead of time and store them in the fridge. If you’re really in a rush, skip the balsamic and tamari—the marinara will still shine!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet with a splash of water or marinara to keep it moist. This dish also freezes well—just portion it out and thaw overnight for a quick meal.
Common Questions Answered
Can I use dried lentils instead of cooked? Absolutely! Just cook ½ cup of dried lentils according to package instructions before adding them to the recipe. Wondering about gluten-free options? Swap in your favorite gluten-free pasta for a celiac-friendly version.
Lentil Pasta
Ingredients
- 10 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ½ medium yellow onion diced
- 1 medium carrot finely chopped
- 8 ounces cremini mushrooms stemmed and finely chopped
- 3 cloves garlic chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1½ cups cooked green or French green lentils from ½ cup dry
- 24 ounces marinara sauce
- ½ cup Parmesan cheese or vegan Parmesan for serving
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
- Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.
- Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.
- Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.