Some nights, you just want to throw something together that’s hearty, healthy, and doesn’t leave a mountain of dishes in its wake. That’s when I reach for this lentil pasta. It’s one of those low carb vegetarian recipes that doesn’t taste like it’s trying to be healthy—it just is. I love the way the red lentil pasta holds its shape and soaks up the garlicky tomato sauce. Plus, I get to toss in a mountain of veggies—whatever I’ve got lurking in the fridge, honestly. Zucchini, peppers, a bit of spinach if I’m feeling leafy. It’s forgiving, it’s flexible, and it’s packed with all the plant based recipes energy we’re going for lately. Whether you’re cutting carbs, going meatless, or just need a quick dinner on the table that’ll get a thumbs-up from even the picky eaters, this one’s got your back. Trust me, once you try it, you’ll keep a bag of red lentil pasta in the pantry at all times.

1) Key Takeaways
2) Easy Lentil Pasta Recipe
3) Ingredients for Lentil Pasta
4) How to Make Lentil Pasta
5) Tips for Making Lentil Pasta
6) Making Lentil Pasta Ahead of Time
7) Storing Leftover Lentil Pasta
8) Try these Main Course recipes next!
9) Lentil Pasta
10) Nutrition

1) Key Takeaways

Lentil pasta is a hearty plant-based dinner that’s quick to prepare
You can easily swap in veggies based on what’s in the fridge
This low carb vegetarian recipe is loaded with flavor and fiber
Perfect for busy weeknights, meal prep, or light comfort food

2) Easy Lentil Pasta Recipe

This recipe has saved me more times than I can count. Picture this: it’s 6:30, you’re home late, and you’re debating between ordering takeout or eating peanut butter from the jar. Been there. That’s when I reach for this lentil pasta. It’s one of those low carb vegetarian recipes that you’ll forget is even healthy.

The red lentil pasta cooks quickly and actually has a satisfying bite. It clings to the sauce just right, and when I toss in whatever veggies I have on hand, suddenly I’m a domestic goddess. A very hungry one, but still.

I like to think of this recipe as a blank canvas for plant based food. You’ve got tomatoes, garlic, and zucchini working together like old friends. It’s one of those plant based dinner recipes that feels comforting but won’t leave you feeling like you need a nap right after. And yes, it fits nicely into your collection of healthy plant based recipes.

3) Ingredients for Lentil Pasta

Red Lentil Pasta: These noodles are protein-packed and naturally gluten free. I usually go for the spiral kind because it traps the sauce beautifully.

Olive Oil: Just one tablespoon gives the sauce a silky finish and helps coax out the flavor of the garlic and onion.

Garlic: Two cloves, finely minced. It’s not optional. It’s the backbone of the whole thing.

Onion: One small onion, chopped fine. You want it to disappear into the sauce but leave behind that mellow sweetness.

Zucchini: Adds bulk and a bit of freshness. If zucchini isn’t your thing, swap it out for mushrooms or spinach.

Bell Pepper: Adds sweetness and color. I usually use red or yellow. Green ones are a little bossy for this dish.

Cherry Tomatoes: Halved and tossed in for extra texture and juiciness.

Tomato Passata: This gives the sauce body and depth. Crushed tomatoes work too, but I like how smooth passata keeps things.

Dried Oregano: Just a teaspoon adds that earthy warmth. Feel free to riff with basil or thyme.

Salt and Pepper: Season to taste. I always go heavier than I think I need. Then I go back for more.

Fresh Herbs: Totally optional, but basil or parsley sprinkled on top makes this dish feel a little fancy.

4) How to Make Lentil Pasta

Step 1. Boil a large pot of water with a good handful of salt. Cook the red lentil pasta until just tender. Drain it and set it aside while you make the sauce.

Step 2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, and let them cook until everything smells amazing and turns golden around the edges.

Step 3. Toss in the diced zucchini and bell pepper. Stir occasionally and let them soften up for about 5 to 7 minutes. You want them cooked but not mushy.

Step 4. Add the halved cherry tomatoes. Let them cook down for a few minutes until they start to break apart a bit.

Step 5. Pour in the tomato passata, oregano, salt, and pepper. Let that simmer while you give the whole thing a stir now and then.

Step 6. Add the cooked lentil pasta straight into the pan. Toss everything together until the sauce hugs every noodle.

Step 7. Sprinkle some fresh herbs if you have them, and serve it warm. Add chili flakes if you’re the spicy type.

5) Tips for Making Lentil Pasta

If you’ve never tried lentil pasta before, here’s the deal. It cooks quicker than wheat pasta and turns gummy if you walk away. Watch it closely. Taste a noodle after 6 minutes, then every minute until it’s just right.

<pUse a big enough pot so the pasta doesn’t clump together. Stir a few times while it cooks and drain it as soon as it's done. I don’t rinse mine unless I’m using it for a cold pasta salad.

The sauce likes to be a little on the thicker side. If it feels too tight, a splash of the pasta cooking water can fix that. It also helps the sauce cling to the noodles, which is what we all want, right?

6) Making Lentil Pasta Ahead of Time

You can absolutely make this ahead. I do it all the time for busy weekdays when my brain just says “nope.” Keep the pasta and sauce separate if you plan to reheat later. That way the noodles don’t go soft or soak up all the sauce.

If you’re packing this up for lunch, go ahead and combine them, but maybe leave out any fresh herbs until you’re ready to eat. They wilt fast and turn a bit sad looking.

This dish holds up well in the fridge for three to four days. When you reheat, a splash of water or broth helps bring it back to life.

7) Storing Leftover Lentil Pasta

Let any leftovers cool first, then store them in an airtight container. You’ll get about three days of good flavor. After that, the texture changes and it’s not as enjoyable.

Don’t freeze it. Lentil pasta gets weird in the freezer. Trust me on this one. Reheat in the microwave or in a skillet with a spoon of water stirred in.

It makes a great next-day lunch. Add a handful of arugula or baby spinach on top and call it salad. No one has to know.

8) Try these Main Course recipes next!

9) Lentil Pasta