Name: One Pot Pasta Meals: Pasta with Lentils
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 cup brown lentils, rinsed; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 250g (9 oz) short pasta (like ditalini or small shells); 1 tsp dried oregano; 1 tsp salt; Black pepper to taste; Chili flakes (optional); Fresh parsley, chopped (for garnish)

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This one’s for the days when you need dinner to hug you back. Our one pot pasta meals are more than just convenient—they’re cozy, satisfying, and ridiculously easy to throw together, even when your brain feels like it’s on airplane mode. This pasta with lentils is like a warm bowl of comfort that checks all the boxes—budget-friendly, protein-packed, and made mostly from pantry staples. I’ve made this dish when my fridge was a barren wasteland and my energy level hovered somewhere between ‘nap’ and ‘another nap.’ It’s simple but never boring—garlic, onion, tomato, herbs, and the humble lentil bring it to life. It’s one of those lentil pasta recipes you’ll keep coming back to. Whether you’re hunting for the best pasta recipes, testing out a new lentil dinner recipe, or searching for wholesome recipes with lentils, this one pot pasta recipe holds up. It’s like the best lentil soup recipe and your favorite weeknight spaghetti had a baby—and we’re here for it.

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

1) Key Takeaways

This one pot pasta meal makes dinner ridiculously easy and comforting.
You’ll need just a few pantry staples to pull it off, lentils included.
The whole dish is plant-based, budget-friendly, and full of flavor.
It’s a cross between pasta night and the best lentil soup recipe.

2) Easy Pasta with Lentils Recipe

We’ve all had those days where cooking dinner feels like climbing a mountain barefoot. That’s when I reach for this pasta with lentils recipe. It’s hearty, wholesome, and made in just one pot. I mean, less cleanup? Count me in.

This is one of those one pot pasta meals that truly earns its keep. The lentils simmer down with garlic, tomatoes, and onion until they’re tender and soaked with flavor. Then we add the pasta right in. Everything cooks together, and somehow, it works every single time.

What I love most? It tastes like comfort but feels like you’re doing your body a favor. So when someone asks me for one of the best pasta recipes I know, this is the one I always share. It’s the kind of lentil pasta recipe that keeps you full, makes your house smell amazing, and reminds you dinner doesn’t have to be complicated to be satisfying.

3) Ingredients for Pasta with Lentils

Olive Oil sets the stage. A couple tablespoons in the pot gets things sizzling and helps coax the flavor out of our aromatics right from the start.

Onion, finely chopped, is your flavor base. It melts down as it cooks and gives the dish a subtle sweetness that rounds everything out.

Garlic adds sharpness and warmth. Two cloves, minced, go a long way to making this dish smell like you know what you’re doing.

Brown Lentils are the backbone. Earthy, protein-rich, and wonderfully filling, they hold their shape and heartiness even after a long simmer.

Diced Tomatoes bring a bit of acidity and brightness. That canned tomato flavor? It works wonders when you’re going for rich but not heavy.

Vegetable Broth ties everything together. You could use water in a pinch, but broth brings real depth.

Short Pasta, like ditalini or shells, is what turns this into a proper one pot pasta meal. Pasta cooks in the broth and lends starch to thicken it naturally.

Oregano gives that herby touch without overpowering the rest. A teaspoon is just enough to feel like you made something thoughtful.

Salt and Pepper wake everything up. Don’t skip or skimp—season like you mean it.

Chili Flakes are optional, but if you like a little heat, they add the right nudge.

Fresh Parsley, chopped and sprinkled on top, makes the whole thing look and taste brighter. It’s the wink at the end.

4) How to Make Pasta with Lentils

Step 1. Start with a big, sturdy pot. Add olive oil and bring it to medium heat. Stir in the chopped onion and garlic. Let them soften for 5 minutes. You want them golden and fragrant, not browned.

Step 2. Add the brown lentils, diced tomatoes, oregano, salt, pepper, and the broth. Stir everything together. Bring it to a gentle boil. It should smell cozy already.

Step 3. Once boiling, lower the heat and simmer uncovered. Stir occasionally and let the lentils cook for about 25 minutes. You want them tender but not mushy.

Step 4. Add the dry pasta directly to the pot. Don’t drain anything. Stir it in, and let it cook uncovered for about 10 more minutes. Watch it closely now—this is where the magic happens.

Step 5. Once the pasta is cooked, give everything a taste. Adjust seasoning if needed. Ladle it into bowls, top with parsley and, if you’re feeling bold, a few chili flakes.

5) Tips for Making Pasta with Lentils

Use a good broth. One of the secrets to successful one pot pasta meals lies in the liquid. A bland broth means a bland dish. Go with something you’d sip on its own.

Pick the right pasta. Short shapes like ditalini or elbow macaroni work well. You want something that sits well in a spoon and doesn’t overcook easily.

Watch the timing. Pasta and lentils cook at different rates. So always give your lentils a head start. If your pasta is cooked before the lentils finish, you’ve got mushy trouble on your hands.

6) Making Pasta with Lentils Ahead of Time

This dish actually gets better with time. Like, let-it-sit-in-the-fridge kind of better. That’s why it’s perfect for meal prep or slow evenings.

If you’re making it ahead, you might want to leave the pasta slightly undercooked. It’ll finish softening as it sits. Just reheat with a splash of broth or water, and you’re good.

And bonus: the flavors deepen overnight. You’ll get garlic and tomato notes in ways you didn’t catch on day one. That’s a win in my book.

7) Storing Leftover Pasta with Lentils

Let the leftovers cool fully before storing. Scoop them into an airtight container. They’ll keep in the fridge for up to four days.

When reheating, add a little broth to loosen it up. The pasta soaks up the liquid like a sponge, so it’ll need that extra splash to stay smooth.

Skip the microwave if you can. Reheat on the stove, slow and gentle, and stir as you go. It’ll taste like you just made it.

8) Try these Main Course recipes next!

9) Pasta with Lentils Recipe