Description
This easy one-pot Lentil Pasta combines tender green or brown lentils, ditalini, cherry tomatoes, carrots, garlic, and Italian herbs in a rich, savory broth. It’s a cozy, budget-friendly vegetarian dinner made with simple pantry staples.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced or grated
- 1 sprig rosemary or thyme
- 2 bay leaves, or sage
- 2 tablespoons tomato paste
- 1 cup dried green or brown lentils, rinsed
- 12 cherry tomatoes, halved
- 6 cups vegetable broth, divided, plus more as needed
- 1½ cups ditalini pasta (about 7 ounces), or another short pasta
- 1 teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper
- 2 tablespoons Italian parsley, chopped
- Fresh lemon juice, optional for serving
- Grated Parmesan cheese, optional for serving
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and carrot and sauté for about 4 minutes, until they begin to soften.
- Add the garlic, rosemary, bay leaves, and tomato paste. Cook for 1 minute, stirring frequently.
- Stir in the rinsed lentils, cherry tomatoes, 4 cups vegetable broth, salt, and black pepper. Bring to a boil, reduce the heat, and simmer for about 20 minutes, stirring occasionally. The lentils should be almost tender.
- Stir in the ditalini and remaining 2 cups vegetable broth. Simmer for about 12 minutes, or until the pasta and lentils are tender. Stir frequently and add extra broth as needed if the mixture becomes too thick.
- Remove the rosemary sprig and bay leaves. Taste and adjust the salt and pepper.
- Stir in the chopped parsley and serve warm. Finish with fresh lemon juice or grated Parmesan, if desired.
Notes
- Green or brown lentils work best because they hold their shape during cooking.
- Ditalini can be replaced with small shells, rotini, ditaloni, or small penne.
- Keep extra vegetable broth nearby because the pasta continues absorbing liquid as it cooks.
- For a more soup-like consistency, add additional broth before serving.
- For a vegan Lentil Pasta, skip the Parmesan or use a plant-based alternative.
- Leftovers thicken considerably in the refrigerator. Add a splash of broth or water when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Dinner
- Method: Stovetop / One Pot
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~365 kcal
- Sugar: ~6 g
- Sodium: ~900 mg
- Fat: ~7 g
- Saturated Fat: ~1 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~60 g
- Fiber: ~11 g
- Protein: ~16 g
- Cholesterol: 0 mg