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The Best Pasta with Lentils Recipe

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★★★★★

4.4 from 78 reviews

A hearty and comforting pasta dish featuring tender lentils simmered with aromatic spices, garlic, and tomatoes, combined with short pasta shapes in a rich vegetable or chicken broth. This recipe is perfect for a wholesome, satisfying meal that blends plant-based protein with tender pasta, finished with optional garnishes like parmesan, chili flakes, and parsley.

Ingredients

Scale

Main Ingredients

  • 1 ¼ cup dried brown or green lentils, rinsed
  • 1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni)
  • 5 cups vegetable or chicken broth, plus more if needed
  • 8 cherry tomatoes, cut into halves

Flavor Base

  • 1 Tbsp olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 1 small-sized onion, diced
  • 1 Tbsp tomato paste
  • 1/4 tsp ground cumin
  • fine salt, to taste
  • 1/8 tsp black pepper, plus more to taste

Instructions

  1. Sauté Onion: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
  2. Add Garlic and Tomatoes: Stir in the minced garlic, halved cherry tomatoes, and bay leaves. Cook for about a minute to release the flavors. (If using canned tomatoes or only tomato paste, add them later with other ingredients.)
  3. Add Lentils and Seasonings: Add the rinsed lentils, ground cumin, tomato paste, broth, and black pepper to the pot. Stir to combine all ingredients evenly.
  4. Simmer Lentils: Bring the mixture to a simmer over increased heat. Cover with a lid, reduce the heat to medium-low, and let it simmer for about 20-25 minutes or until the lentils are tender.
  5. Adjust Seasoning: Taste the stew and season with salt and additional pepper as needed to your preference.
  6. Cook Pasta: Add the short pasta shapes to the pot. Cook gently over medium heat until the pasta is al dente, stirring frequently to prevent sticking.
  7. Adjust Consistency: If the stew appears too thick, gradually add more broth or water to reach your desired consistency. Remember that the stew will thicken the longer it sits on the stove. Taste again and adjust seasoning before serving.
  8. Serve and Garnish: Serve the pasta and lentil stew hot, drizzled with olive oil and freshly ground black pepper. Optionally garnish with grated parmesan cheese, chili flakes, and chopped parsley for extra flavor.

Notes

  • If you use canned tomatoes or only tomato paste instead of fresh tomatoes, add them in step 3 along with the lentils and broth.
  • The consistency of the stew thickens the longer it simmers; thin it with a little broth or water if needed.
  • Adjust seasoning at multiple points to ensure the best flavor balance.
  • For a vegan option, omit the parmesan cheese garnish.

Keywords: pasta with lentils, vegetarian pasta, lentil stew, easy pasta recipe, Italian pasta dish, healthy pasta meal

Find it online: https://nayabaker.com/the-best-pasta-with-lentils-recipe/