Hearty One-Pot Lentil Pasta: Your New Weeknight Vegan Favorite!

Welcome to your new go-to recipe for a satisfying, nutritious, and incredibly easy weeknight meal! This One Pot Lentil Pasta is a game-changer. Imagine tender lentils and perfectly cooked pasta simmering together in a rich, savory tomato and herb broth, all in a single pot. Less cleanup, more flavor – what’s not to love?

I developed this recipe to create a wholesome, plant-based meal that doesn’t skimp on taste or protein. It’s packed with wholesome ingredients, making it both vegan and vegetarian-friendly. Whether you’re a seasoned plant-based eater or just looking to incorporate more meatless meals into your routine, this lentil pasta is sure to become a staple in your kitchen. It’s simple, delicious, and a fantastic way to get a hearty dose of plant-powered goodness!

Why You’ll Love This One Pot Lentil Pasta:

• Effortless Cleanup: Everything cooks in one pot!
• Protein-Packed: Lentils provide a fantastic source of plant-based protein and fiber.
• Nutrient-Rich: Loaded with vegetables for vitamins and minerals.
• Incredibly Flavorful: Aromatic herbs and a savory broth make every bite delicious.
• Budget-Friendly: Uses simple, affordable pantry staples. by Organic Recipe Guide
• Perfect for Meal Prep: Tastes even better the next day!

---

Recipe Details:

• Servings: 4-5
• Active Prep time: 25 minutes
• Soaking time (passive): 8 hours or overnight
• Cooking time: 45-50 minutes
• Total Active Time: Approximately 1 hour 15 minutes
• Calories: Approximately 580 kcal per serving (this is an estimate and can vary based on exact ingredients and portion sizes)

---

Ingredients You’ll Need:

This recipe relies on simple, wholesome ingredients to create a deeply flavorful dish.

• 1 cup (200g) Brown Lentils, soaked for 8 hours or overnight, then rinsed and drained
• 3 Tablespoons Olive Oil
• 1 ½ cups (200g) Onion, chopped
• 1 cup (150g) Celery, chopped in small pieces
• 1 cup (150g) Carrots, chopped in small pieces
• 1 cup (150g) Red Bell Pepper, chopped in small pieces
• 1 ½ Tablespoons Garlic, finely chopped
• ½ Teaspoon Dry Oregano
• ½ Teaspoon Dry Thyme
• ½ Teaspoon Dry Rosemary by Organic Recipe Guide
• ¼ Teaspoon Cayenne Pepper (Optional, for a little kick)
• Salt to taste (I used a total of 1 ½ Teaspoons Pink Himalayan Salt)
• 3 cups (700ml) Water
• 2 cups (475ml) Passata / Tomato Puree
• 3 cups (700ml) Vegetable Broth / Stock (Low Sodium recommended)
• 1 ½ cups (200g) Dry Ditalini Pasta (or other small pasta shape)
• ½ cup (25g) Fresh Parsley, finely chopped
• Ground Black Pepper to taste (I added ½ Teaspoon)
• ½ Tablespoon Lemon Juice (Optional, add to taste at the end)

For the Garlic Oil Tempering (Highly Recommended!):

• 1 ½ Tablespoons Olive Oil
• 1 Tablespoon Garlic, chopped
• ¼ to ½ Teaspoon Chili Flakes (adjust to your spice preference)

---

Step-by-Step Instructions:

Let’s get cooking! Follow these simple steps for the perfect One Pot Lentil Pasta.

1. Prep the Lentils: Ensure your brown lentils have been soaked for at least 8 hours or overnight. A well-soaked lentil should be easily cut with your fingernail. Rinse them thoroughly after soaking, strain, and set aside.

2. Sauté the Aromatics & Vegetables: Heat the 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, celery, and red bell pepper. Sprinkle with ¼ teaspoon of salt. Fry, stirring occasionally, for about 7-9 minutes, or until the vegetables are softened and lightly browned. This browning step is crucial as it develops a deep, savory base for the dish – don’t skip it!

3. Add Garlic & Herbs: Stir in the finely chopped garlic, dry oregano, thyme, rosemary, and cayenne pepper (if using). Sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.

4. Cook the Lentils: Add the soaked and rinsed brown lentils to the pot along with ½ teaspoon of salt and 3 cups of water. Mix well. Bring the mixture to a vigorous boil, then reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.

5. Build the Sauce & Cook the Pasta: Once the lentils are cooked, pour in the passata (tomato puree) and vegetable broth. Stir everything together. Cover and bring the mixture back to a boil. Add the dry ditalini pasta and salt to taste (I add the remaining ¾ teaspoon here). Stir well. Cover the lid and cook for about 3 minutes. Then, uncover and continue to cook for another 1-2 minutes, stirring occasionally to prevent sticking. Crucial Tip: We are intentionally undercooking the pasta by about 5 minutes according to package directions. It will continue to cook in the hot liquid after the heat is turned off, absorbing more flavor and reaching the perfect al dente texture.

6. Finish & Rest: Turn off the heat. Stir in the freshly chopped parsley, ground black pepper, and the optional lemon juice. (Taste before adding lemon juice; it brightens the flavors but add only if you feel it’s needed). Cover the pot and let the pasta rest for 5-10 minutes. This allows the pasta to finish cooking and the flavors to meld beautifully.

7. Prepare the Garlic Oil Tempering (while pasta rests): In a small pan, heat 1 ½ tablespoons of olive oil over medium to medium-low heat. Add the chopped garlic and fry for a few seconds until it becomes fragrant. Add the chili flakes and continue to fry until the garlic JUST BEGINS to turn a light golden brown. Immediately remove from heat to prevent burning.

8. Serve: Pour the hot chili garlic oil over the lentil pasta. Mix well. Serve hot, perhaps with a fresh green side salad and some crusty bread for dipping. by Organic Recipe Guide

---

Tips for Cooking Perfect One Pot Lentil Pasta:

• Soaking Lentils: Don’t skip soaking the lentils. It significantly reduces cooking time and makes them easier to digest. Test by trying to cut one with your nail; it should give easily.
• Sautéing Vegetables: The initial browning of vegetables (mirepoix) is key for building a deep flavor base. Adding a pinch of salt at this stage helps draw out moisture and speeds up cooking.
• Don’t Overcook the Pasta: Remember, the pasta will continue to cook in the residual heat. Undercooking it slightly initially prevents it from becoming mushy. Ditalini is great, but other small shapes like small shells, elbows, or orecchiette work well too.
• Low Sodium Broth: Using low-sodium vegetable broth allows you to control the overall saltiness of the dish more effectively.
• Taste and Adjust: Always taste your food before serving. You might want to add a bit more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
• Spice Level: The cayenne pepper and chili flakes are optional. Adjust the amounts to suit your preference for heat.
• Herb Power: Don’t underestimate the power of dried herbs. If you have fresh herbs, you can use them too – generally, use three times the amount of fresh herbs as dried.

Nutrition Information (Approximate per serving):

• Calories: ~580 kcal
• Protein: ~25g
• Fat: ~18g
• Carbohydrates: ~85g
• Fiber: ~20g

Disclaimer: Nutritional information is an estimate calculated using an online tool. Actual values may vary depending on the specific ingredients, brands, and serving sizes used.

---

Frequently Asked Questions (FAQs):

• Can I use different types of lentils? Yes, you can use green lentils, but they might take a bit longer to cook and hold their shape well. Red lentils cook much faster and will break down, creating a thicker, more stew-like consistency, which can also be delicious but different from this recipe’s texture.
• Can I make this recipe gluten-free? Absolutely! Simply substitute the ditalini pasta with your favorite gluten-free small pasta shape. Adjust cooking time according to the package directions for the gluten-free pasta, still aiming to undercook it slightly.
• How do I store leftovers? Store any leftover lentil pasta in an airtight container in the refrigerator for up to 3-4 days.
• Can I freeze this One Pot Lentil Pasta? Yes, this dish freezes quite well. Let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. You may need to add a splash of water or broth when reheating as the pasta will absorb more liquid.
• What can I serve with this pasta? A simple green salad with a light vinaigrette, some crusty bread for soaking up the sauce, or steamed green beans would all be excellent accompaniments.
• Can I add other vegetables? Certainly! Feel free to add other vegetables like chopped zucchini, mushrooms, or spinach (stir spinach in at the very end until wilted). Adjust cooking times accordingly.

---

This One Pot Lentil Pasta is more than just a meal; it’s a hug in a bowl. It’s proof that healthy, plant-based eating can be incredibly satisfying and simple to achieve.

I’d love to hear from you! Did you try this recipe? Do you have any favorite variations? Let me know in the comments below! And if you enjoyed it, please consider sharing it with your friends!

Happy cooking!