One-Pot Pasta with Lentils is a cozy, satisfying meal that combines pantry staples into something surprisingly delicious. Inspired by rustic Italian cooking and Mediterranean flavors, this dish is budget-friendly, protein-packed, and comes together in a single pot — perfect for busy weeknights or low-fuss meal prep.
With tender pasta, earthy lentils, tomatoes, garlic, and herbs, each bite delivers comfort and nourishment. The starch from the pasta naturally thickens the sauce, creating a rich, silky texture without cream or extra fat. It’s vegan by default, easily adaptable, and endlessly comforting.
Whether you’re cooking for one or feeding a family, this recipe brings convenience, flavor, and nutrition to your table in under 40 minutes.
Ingredients Overview
Here’s a breakdown of the essential ingredients that make One-Pot Pasta with Lentils so balanced and flavorful.
Lentils
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Brown or green lentils are best — they hold their shape while becoming tender.
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Avoid red lentils, which break down too quickly and become mushy in one-pot cooking.
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If using canned lentils, reduce the simmering time and add them halfway through the cook.
Pasta
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Short pasta like penne, fusilli, rotini, or elbows works best for even cooking.
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Whole wheat or gluten-free pasta can be used with slight timing adjustments.
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Avoid delicate shapes like angel hair or fresh pasta — they cook too quickly.
Aromatics
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Onion and garlic form the flavor base — sautéed until fragrant.
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Optional: add carrots and celery for a mirepoix-inspired flavor foundation.
Tomatoes
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Use canned crushed tomatoes or diced tomatoes with juices for a rich, tangy base.
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Tomato paste adds depth and a hint of sweetness.
Vegetable Broth or Water
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Broth adds more flavor, but water works fine in a pinch.
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The liquid also cooks the pasta and lentils, so it’s important to use the right amount for absorption.
Herbs & Spices
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Dried oregano, thyme, and basil complement the tomatoes and lentils.
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A touch of crushed red pepper adds gentle heat (optional).
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Finish with fresh parsley or basil for brightness.
Olive Oil
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A good drizzle of extra virgin olive oil enhances richness and brings the dish together at the end.
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds, just until fragrant. If using carrots or celery, add them now and sauté for 2–3 minutes more.
2. Add Lentils and Tomatoes
Add dry lentils, canned tomatoes (with juice), and tomato paste. Stir well to combine.
Season with oregano, thyme, basil, salt, and black pepper. If using crushed red pepper, add a pinch here.
3. Add Broth and Pasta
Pour in the vegetable broth or water. Bring to a gentle boil, then add the dry pasta.
Stir frequently during the first few minutes to prevent sticking.
Tip: The liquid should just cover the pasta and lentils. Add a splash more if needed during cooking.
4. Simmer Until Tender
Reduce heat to a simmer. Cover loosely and cook for 20–25 minutes, stirring occasionally, until pasta and lentils are both tender and most liquid is absorbed.
Taste and adjust salt and seasoning as needed.
Optional: Stir in a handful of spinach or kale during the last 2–3 minutes for extra greens.
5. Finish with Olive Oil and Herbs
Drizzle in more olive oil before serving and sprinkle with chopped fresh herbs.
For a touch of richness, add a spoonful of nutritional yeast or a dollop of plant-based pesto on top.
Tips, Variations & Substitutions
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Canned lentils: Drain and rinse, then add during the last 10 minutes of cooking to avoid mushiness.
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Creamy option: Stir in a splash of coconut milk or unsweetened almond milk at the end for a creamier texture.
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Spicy twist: Add harissa paste or chili flakes for extra depth and heat.
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Protein boost: Add white beans or chickpeas for even more plant protein.
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Umami touch: Stir in a spoonful of miso paste or sun-dried tomatoes for a deeper, savory flavor.
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Cheesy topping: Grated vegan parmesan or regular Parmesan works great for non-vegan versions.
Serving Ideas & Occasions
One-Pot Pasta with Lentils is versatile and satisfying enough to stand alone but pairs well with:
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Crusty sourdough or garlic bread
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A fresh green salad with lemon vinaigrette
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Roasted vegetables or a side of sautéed greens
Great for:
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Meatless Mondays
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Cold-weather comfort
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Easy lunch meal prep
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Budget cooking
The texture is thick and stew-like, almost like a cross between pasta and lentil soup — perfect for cozy evenings or a nourishing post-workout meal.
Nutritional & Health Notes
This one-pot dish is packed with:
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Plant-based protein from lentils and pasta
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Complex carbs for energy and fullness
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Fiber for digestion and gut health
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Low in saturated fat and cholesterol-free (vegan version)
For a lighter version:
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Use whole wheat or legume-based pasta
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Add extra greens
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Reduce the olive oil and skip cheese toppings
It’s a naturally heart-healthy, affordable, and deeply satisfying option for nearly any dietary preference.
FAQs
Q1: Can I use canned lentils?
Yes. Just drain and rinse them, then add them during the last 10 minutes of cooking. Since canned lentils are already soft, they don’t need long to heat through.
Q2: What kind of pasta works best?
Short shapes like penne, fusilli, or rotini are ideal. They cook evenly and hold the sauce well. Avoid fresh pasta or spaghetti, which can overcook easily in one-pot meals.
Q3: Can I freeze this dish?
Yes. Let it cool completely, then store in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with a splash of water or broth.
Q4: How do I avoid overcooking the pasta?
Start checking the pasta 5 minutes before the expected time. Stir regularly and keep an eye on the liquid level. Add more broth if it dries out before the pasta is done.
Q5: Is this dish gluten-free?
It can be! Use certified gluten-free pasta and double-check that your broth and seasonings are gluten-free. Lentils are naturally gluten-free.
Q6: Can I make it in an Instant Pot?
Yes. Sauté the aromatics on the sauté setting, then add lentils, tomatoes, broth, and pasta. Cook on high pressure for 5 minutes, quick release, and stir well before serving.
Q7: What can I add for extra vegetables?
Great options include:
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Spinach or kale (added at the end)
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Zucchini or bell peppers (sautéed with onion)
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Mushrooms (for umami richness)
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Frozen peas or corn (last 5 minutes)
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Print
A wholesome, one-pot pasta dish made with lentils, tomatoes, garlic, and herbs. Hearty, simple, and ready in 40 minutes — no boiling water or draining required.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 cup dry brown or green lentils
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1 can (14 oz) diced or crushed tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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½ tsp dried thyme
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½ tsp salt, to taste
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional)
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4 cups vegetable broth or water
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8 oz short pasta (penne, fusilli, etc.)
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Fresh parsley or basil, for garnish
Instructions
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In a large pot, heat olive oil over medium. Sauté onion for 4–5 minutes, then add garlic and cook another 30 seconds.
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Stir in lentils, tomatoes, tomato paste, and seasonings.
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Pour in broth and bring to a boil. Add pasta and stir to prevent sticking.
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Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until pasta and lentils are tender.
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Taste and adjust seasoning. Stir in a drizzle of olive oil and garnish with herbs.
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Serve hot with optional toppings like vegan Parmesan or fresh