Red Lentil Pasta Recipe

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My healthy one pot red lentil pasta recipe is the ultimate easy vegetarian meal that is packed with protein, naturally gluten-free, and ready in just 30 minutes. Made with rich marinara sauce combined with nutritious vegetables, it’s ideal for anyone looking to make a wholesome, balanced meal that’s perfect for the whole family!

If you’re looking for a great way to sneak veggies in when you have picky eaters in your family then my homemade red lentil pasta is just what you need! It’s a delicious, hearty, plant based pasta dish filled with veggies that no one will ever even notice!

Plus, using pasta made from lentils turns my recipe into a gluten free meal (and a better option than brown rice pasta which isn’t as nutrient packed), making it allergen friendly too!

I guarantee once you try my red lentil penne recipe, it will become one of those dishes you make again and again. It’s perfect for both lunch and dinner and works great as leftovers too.

✔️ What Is Lentil Pasta?

Lentil based pasta is a gluten free, healthy, traditional pasta alternative. It’s typically a dried pasta, made with red lentils (red lentil flour). You can also find varieties made with green lentils, or other beans like chickpeas or even edamame!

But is lentil pasta healthy? Yes! The best lentil pasta has just one simple ingredient: lentils. It also typically has twice the protein and fiber of regular pasta with less carbs! It can be a great option if you have a gluten intolerance, as it’s completely gluten free.

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🥘 Ingredients

My one pot lentil pasta is made with simple ingredients, easily found at your local grocery store. See the recipe card at the bottom of the post for the exact amounts and nutritional information.

Olive Oil: Used for sauteeing the veggies and adding healthy fats, it also gives my red sauce great flavor.

Fresh Veggies: I use a combination of baby spinach, bell peppers, onion, and zucchini to create a superfood marinara sauce! But you can use all kinds of vegetables such as carrots, yellow squash, brussels sprouts, or even root veggies. It’s a great way to use veggies in your fridge!

Lentil Pasta: I’ve used Barilla red lentil pasta quite a few times because it’s easy to find, but you can use any brand of lentil based pasta for this recipe. Some of my other favorites are the Trader Joe’s Red Lentil Pasta or Tolerant Lentil Pasta. You could even make this a red lentil rotini recipe if you can’t find penne. Additionally, any type of lentil flour pasta will work—brown lentils, green lentil pasta, chickpea pasta, or any legume/protein pasta. Legume pasta has become so popular these days that you can pretty much find it at any grocery store and even online!

Tomato Basil Marinara Sauce: When deciding what sauce goes with red lentil pasta, I went with a rich tomato basil. I like Cucina Antica’s sauces, but you can use any jarred sauce you like! You can use crushed tomatoes, tomato sauce, or tomato paste mixed with vegetable broth.

Spices: I used a mixture of Italian seasoning, salt, pepper, garlic, and crushed red pepper flakes. Don’t skimp on the seasonings—they give this dish that comforting Italian flavor. You can also use fresh herbs or black pepper.

Parmesan Cheese: Optional, but I highly recommend adding this for a layer of cheesy goodness. To make the dish vegan, you can omit the cheese, use vegan Parmesan cheese, or add sprinkle of nutritional yeast.

🔪 How To Make Lentil Pasta

Learning how to cook red lentil pasta is so easy that even beginner cooks can make this dish with no problem. Watch my video below to see the process step-by-step!

Cook The Pasta & Veggies: To begin, I bring a large pot of water to a rolling boil, add the pasta, and cook it according to the package directions until slightly al dente. Then I drain the pasta and set it aside.

While the pasta is cooking, I add some olive oil to a large pot or large skillet and sauté the onion and garlic over medium-high heat for 3-4 minutes until caramelized. Then I add the rest of the chopped vegetables and spices, reduce the heat to medium, and cook for 5-10 minutes.

Make The Sauce: Once cooked, I purée the vegetable mixture with one jar of sauce in a blender. I like my red lentil pasta sauce smooth, but feel free to leave a few chunks if you prefer.

Mix Pasta & Sauce: When ready, I combine the cooked pasta with the sauce mixture and simmer for just a couple minutes until all the flavors meld.

Serve: After the dish is complete, I top it with parmesan cheese, garnish with fresh herbs, and serve warm!

📖 Variations

Vegan: I’ll make vegan lentil pasta by using vegan parmesan or nutritional yeast instead of regular parmesan. If you don’t want a cheesy flavor, try a drizzle of extra virgin olive oil, balsamic vinegar, a squeeze of lemon juice, coconut milk, or coconut cream instead. Also, make sure the pasta you buy is egg free.

Add Fresh Herbs: I love to garnish this dish with some fresh basil, fresh oregano, or rosemary.

Add Texture: Try sprinkling some pine nuts or sliced almonds on top for a crunchy finish. Sliced black olives also add delicious flavor and texture. 

Other Sauces: The best sauce for red lentil pasta is really whatever suits your taste. My alfredo sauce without heavy cream or my vegan bechamel both taste delicious in place of the tomato sauce.

High Protein: This dish is already full of protein but for a really high protein lentil pasta recipe I’ll toss in some veggie sausage or my high protein tofu meatballs. 

🍽 Serving Suggestions

I love this dish as a one pot meal, but it’s also wonderful paired with a salad and bread or even served as a side dish! Here are just a few red lentil pasta recipe ideas:

With Salads: Pair it with my refreshing tomato avocado cucumber salad packed with leafy greens, or this heartier roasted cauliflower salad. You could also keep it light and simple with a green salad tossed with my vegan Italian dressing.

With Bread: Serve this dish with a baguette or my air fryer vegan garlic bread. Both are perfect for sopping up the sauce. My lentil penne pasta recipe is also wonderful with this low calorie gluten free bread. 

With Sides: I like to enhance this meal with my Italian ratatouille, which can also double as a sauce alternative. It’s also really yummy with a side of roasted Brussels sprouts or steamed broccoli.

With Entrees: I sometimes turn this red lentil penne recipe into a side to go with entrees. It’s a great accompaniment to my vegan schnitzel, vegan turkey, or vegan gluten free eggplant parmesan. 

🧊 Storage Directions

Meal Prep: Prepare the sauce and cook the pasta, and then store them separately in the refrigerator. When ready to serve, combine and reheat on the stove until warmed through. My red lentil pasta recipe is great for meal prep.

Fridge: After the pasta has cooled, I transfer leftovers to an airtight container and store them in the refrigerator for up to four days. 

Freezer: You can also make my red lentil penne recipe and freeze the leftovers for up to 3 months. I recommend separating it into individual portions in freezer safe sealed containers. Then just let it thaw in the fridge overnight before warming on the stove or microwave before you’re ready to eat it.

Reheating: When ready, I reheat the pasta in a skillet on the stove over medium heat or covered in the microwave. 

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