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Pasta With Lentils is a cozy, satisfying weeknight dish that marries tender lentils with simple pasta for a meal that feels both hearty and light. It’s quick to pull together, uses pantry staples, and rewards you with rustic, comforting flavors—perfect for busy evenings or an easy vegetarian centerpiece. If you enjoy bright, simple pasta salads like this creamy lemon asparagus pasta salad, you’ll appreciate how a few pantry ingredients transform into something special here.

Why make this recipe
This pasta-with-lentils recipe stands out because it:

Delivers protein and comfort in one bowl without relying on meat.
Uses inexpensive pantry ingredients that keep well and are easy to stock.
Comes together quickly—ready in about the time it takes to cook lentils and pasta.

Ingredients

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

Step-by-Step Guide to Making Pasta With Lentils

Overview
This method walks you through cooking the lentils gently in broth, preparing the pasta to al dente, building a simple fragrant pan sauce, and combining everything for a comforting, cohesive dish. The technique is forgiving—perfect for cooks of any skill level.

Prepare the lentils

Rinse 1 ¼ cup dried brown or green lentils in a fine mesh sieve under cold water to remove dust or debris. Pick over them briefly to remove any tiny stones if present.
Place the rinsed lentils in a medium pot and add 5 cups of vegetable or chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer.
Cook the lentils for 20–25 minutes until tender but not mushy. Different lentils can vary slightly in cooking time; check for a pleasant, intact texture—soft enough to bite through but holding shape.
If the lentils absorb too much liquid and begin to stick, add a splash more broth or water. When done, leave them in the broth and keep warm on very low heat; you’ll add some to the skillet later for flavor.

Cook the pasta

While the lentils simmer, bring a large pot of salted water to a rolling boil. Use a generous amount of salt—pasta water should taste like seawater; this seasons the pasta itself.
Add 1 ¼ cup short pasta and cook according to package instructions until al dente (slightly firm to the bite). Because you’ll toss the pasta with lentils and sauce, avoid overcooking.
Before draining, scoop out and reserve about 1/2 to 1 cup of the starchy pasta cooking water. This liquid is helpful for loosening the sauce and marrying flavors.
Drain the pasta and set aside.

Build the flavor base

In a large skillet, heat 1 Tbsp olive oil over medium heat until shimmering.
Add the diced small onion and sauté until soft and translucent, about 4–6 minutes. Add the minced garlic and cook for 30–45 seconds, stirring, until fragrant—don’t let the garlic brown.
Stir in 1 Tbsp tomato paste and 1/4 tsp ground cumin. Cook the paste for 1–2 minutes with the onion and garlic; this helps release its sweetness and deepen the flavor.
Add the cooked lentils to the skillet along with a splash (about 1/4–1/2 cup) of the reserved broth from when you cooked them, and another splash of the reserved pasta water if the mixture seems too thick. Simmer on low for 3–5 minutes to marry the flavors. Taste and adjust seasoning with fine salt and 1/8 tsp black pepper, adding more if needed.

Combine pasta and finish

Add the drained pasta to the skillet with the lentil-tomato mixture. Toss gently to coat the pasta evenly; if the pan looks dry, add up to another 1/4 cup of reserved pasta water or broth to create a silky sauce that clings to the pasta.
Fold in the 8 halved cherry tomatoes just to warm them through—this keeps them bright and juicy. Heat until everything is piping hot.
Remove from the heat and taste again for seasoning: a final pinch of salt or a grind of black pepper can elevate the dish.
Plate the pasta warm and finish with a drizzle of good-quality olive oil for gloss and a touch of richness.

Serving note
Serve immediately while warm. If you like, finish with a sprinkle of grated cheese (Parmesan or pecorino if not keeping vegan), chopped fresh herbs (parsley or basil), or a squeeze of lemon for brightness.

Best Way to Store Pasta With Lentils

Refrigeration: Store in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freezing: Transfer to a freezer-safe container and freeze for up to 2 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
Reheating temperature: Reheat gently on the stovetop over low heat, adding a splash of broth or water and stirring until warmed through; heat to at least 165°F (74°C) before serving.

Serving Suggestions for Pasta With Lentils

Keep it simple: Pair with a crisp green salad dressed in lemon vinaigrette to cut through the earthiness of the lentils.
Make it a main: Top with a soft-cooked egg or a dollop of ricotta for extra richness and protein.
Serve family-style: Spoon the pasta into a shallow serving bowl, scatter fresh herbs over the top, and pass a small dish of extra-virgin olive oil and grated cheese for diners to finish as they like.

Tips to make Pasta With Lentils
Q: How do I keep the pasta from turning gummy when reheating?
A: Add a splash of broth or reserved pasta water when reheating, and warm slowly over low heat while stirring to restore creaminess without overcooking the pasta.

Q: My lentils turned mushy—what went wrong?
A: You likely simmered them too long or used a very soft variety. Next time, check the lentils at 15–18 minutes and remove them when they’re tender but still hold shape.

Q: How can I boost flavor without adding meat?
A: Increase umami with a splash of soy sauce or miso dissolved in a bit of hot broth, or add sautéed mushrooms or sun-dried tomatoes when building the sauce.

Variations

Quick substitution (bullet): Swap brown/green lentils for puy (French) lentils for a firmer texture and peppery flavor; reduce simmer time and watch closely, as cooking times vary by lentil type.
Flavor variation (paragraph): For a more Mediterranean twist, add olives and capers when you toss in the tomatoes, and finish with a lemony herb gremolata. This brightens the dish and introduces salty, briny notes that contrast nicely with the earthiness of lentils.

Additional notes and technique pointers

Pasta shape matters: Short, ridged shapes—like mezzi rigatoni or orecchiette—hold onto lentils and sauce better than smooth tubes. Ditalini or small elbows also work well and create a pleasing texture in each bite.
Building layers of flavor: Taking an extra minute to cook tomato paste and bloom the cumin in oil makes a marked difference. These small steps deepen the sauce without extra ingredients.
Using broth for cooking lentils: Cooking lentils in broth infuses them with flavor from the start—this is especially helpful when you have simple pantry ingredients and want a flavorful base.
Texture balance: The goal is a contrast between the al dente pasta, tender lentils, and burst of fresh tomatoes. Avoid overcooking any single component to preserve that balance.

FAQs
Q: Can I make this recipe vegan?
A: Yes—use vegetable broth and omit any finishing cheese or use a plant-based alternative. Drizzle extra-virgin olive oil for richness.

Q: Can I use canned lentils instead of dried?
A: You can, but canned lentils are already soft and packed in water or brine. Rinse and drain them, then add them to the skillet late in cooking to heat through; skip the 20–25 minute simmer step and reduce added broth.

Q: Is it okay to cook the lentils and pasta in the same pot?
A: While it’s technically possible to cook everything together (a one-pot method), lentils require more liquid and time than pasta, so you risk mushy pasta or undercooked lentils. Cooking them separately gives you better control over texture.

Frequently asked (bold style)
How do I stop the dish from being bland?
Season in layers: salt the pasta water, taste and season the lentil mixture, and finish with a final seasoning adjustment. Small amounts of acid—lemon juice or a splash of vinegar—brighten flavors dramatically.

Can I meal-prep this for lunches?
Yes. Store in airtight containers and reheat with a splash of broth. Add fresh tomatoes or herbs after reheating to revive brightness.

Quick bullets for storage and reheating tips:
- Refrigerate promptly in shallow containers for faster cooling.
- Reheat gently, adding liquid as needed.
- For best texture, consume within 3–4 days if refrigerated.

Pairing and menu ideas

Wine pairing: A medium-bodied red like a Chianti or a bright rosé complements the tomato and earthy lentils without overpowering the dish.
Sides: Roasted winter vegetables, a simple arugula salad, or crusty bread will round out the meal.
Make it a spread: Serve alongside marinated roasted peppers, olives, or a vegetable antipasto for a casual buffet.

Dietary considerations and nutrition

Protein and fiber: Lentils contribute significant plant-based protein and fiber, making this an economical and filling vegetarian option.
Sodium: If you’re watching salt, use a low-sodium broth and add salt to taste at the end. Salting the pasta water is still recommended but can be adjusted to preference.
Gluten-free option: Use gluten-free short pasta to make the dish gluten-free; check that the pasta cooking time aligns with your texture preference.

Troubleshooting common issues

Watery sauce: Simmer uncovered a bit longer to reduce excess liquid, or add more tomato paste for body.
Dry pan: Reserve and add starchy pasta water; it acts as a natural binder and adds silkiness.
Bland lentils: Use broth (not water) to cook lentils and consider adding a bay leaf or a smashed garlic clove to the cooking pot for extra aroma.

Make-ahead and freezing tips

To freeze: Cool the dish completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw in the refrigerator overnight and reheat gently with added liquid.
To meal-prep for the week: Store in single-portion airtight containers and add fresh cherry tomatoes or herbs just before serving to keep flavors bright.

Kitchen equipment

Medium pot for lentils
Large pot for pasta
Large skillet for sauce and final tossing
Fine mesh sieve for rinsing lentils and draining pasta

Final touches and plating ideas

Finish with olive oil: A tablespoon of good-quality olive oil drizzled over the plated pasta adds shine and richness.
Herbs and cheese: Fresh parsley, basil, or a scatter of grated pecorino/Parmesan (if not vegan) adds aroma and depth.
Textural contrast: Toasted breadcrumbs or chopped toasted walnuts make an excellent crunchy garnish.

Conclusion

For a comforting, economical, and nutritious meal that’s easy to scale and customize, this Pasta With Lentils is a reliable choice for weeknights and make-ahead lunches. If you’re looking for more simple pasta-and-legume pairings or recipe inspiration, read this thoughtful take on the idea at On being ahead, and a comforting pasta with lentils – Juls’ Kitchen or try another variation outlined at THE BEST PASTA WITH LENTILS – The clever meal.

Pasta With Lentils

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A cozy, satisfying weeknight dish that combines protein-rich lentils with simple pasta for a hearty yet light meal.

Ingredients

Scale

1 ¼ cup dried brown or green lentils, rinsed
1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni, or similar)
5 cups vegetable or chicken broth
8 cherry tomatoes, halved
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

Rinse lentils under cold water and pick out any debris.
Place lentils in a pot with broth and bring to a boil, then simmer for 20–25 minutes until tender.
In a separate pot, bring salted water to a boil and cook pasta until al dente. Reserve some cooking water before draining.
In a skillet, heat olive oil and sauté diced onion until translucent, then add garlic and cook until fragrant.
Stir in tomato paste and cumin, cooking for an additional 1–2 minutes.
Add cooked lentils to the skillet with some reserved broth and simmer for 3–5 minutes.
Toss in the drained pasta and additional reserved pasta water if needed.
Fold in halved cherry tomatoes and heat until everything is warm.
Season to taste and serve immediately, drizzled with olive oil.

Notes

For added richness, consider topping with grated cheese or a squeeze of lemon before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: pasta, lentils, vegetarian, quick meal, healthy dinner

Pasta With Lentils

Conclusion