High-Protein Red Lentil Pasta is a vegan recipe that's creamy, hearty, and packed with plant-based protein, making it a satisfying dairy-free dinner or lunch you'll want to make again and again.
Perfect for meal prep, this filling comfort food is made with simple ingredients and delivers delicious flavor in every bite.
For more cozy meals, check out my vegan lentil mushroom pasta next.
I always enjoy creating quick and easy nutrient-dense pasta dishes, and this red lentil pasta is one of my favorite ways to turn simple ingredients into a wholesome and satisfying meal. Just like my green peas pasta, vegan pasta primavera, and mushroom spinach pasta, I wanted this recipe to be nourishing, flavorful, and easy enough to make on busy days.
This budget-friendly meal is packed with plant-based protein and comes together with minimal effort, making it perfect for weeknight dinners, meal prep, or whenever you need a filling meal that keeps you satisfied.
The sauce is rich, hearty, and bursting with comforting tomato flavor, featuring a velvety texture from the melted red lentils and a savory, cheesy depth from the nutritional yeast.
I hope you love this recipe as much as I do. 😊
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🥕Ingredients
- Pasta (any pasta shape works well, so use your favorite type or gluten-free pasta if needed).
- Dried red lentils
- Tomato puree (tomato passata)
- Canned diced tomatoes
- Onion & Garlic
- Carrots
- Nutritional yeast
- Spinach
- Vegetable broth
- Olive oil
- Salt, dried oregano, basil, smoked paprika, and black pepper
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Pasta
Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and set aside.
Step 2: While the pasta cooks, heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and carrots, and cook for 7-8 minutes until softened. Stir in the garlic, oregano, basil, smoked paprika, and black pepper, and cook for 1 minute until fragrant.
Step 3: Add the tomato puree, diced tomatoes, vegetable broth, red lentils, and salt. Stir well and bring to a gentle boil. Reduce the heat to low, cover, and simmer for about 20 minutes, stirring every few minutes, until the lentils are tender and the sauce has thickened.
Step 4: Stir in the nutritional yeast and spinach during the last 2 minutes of cooking. Cook until the spinach is wilted. Taste and season with salt if needed.
Step 5: Add the cooked pasta to the sauce and toss until evenly coated. Serve warm with vegan Parmesan, a squeeze of fresh lemon juice, and chopped fresh parsley, if desired.
📋Variations
- Make it gluten-free: Use your favorite gluten-free pasta.
- Add more veggies: Stir in mushrooms, zucchini, bell peppers, broccoli, or peas.
- Boost the protein: Add cooked chickpeas, white beans, or baked tofu.
- Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne pepper.
- Add herbs: Finish with fresh basil or parsley for extra freshness.
💡Marinela's Tips
- Cook the pasta al dente: It will stay firm after tossing with the sauce.
- Stir the lentils often: This prevents them from sticking to the bottom of the pan as they cook.
❓Frequently Asked Questions (FAQ's)
Red lentils work best because they cook quickly and create a creamy, thick sauce. Other lentils will need a longer cooking time and will have a different texture.
Yes! Simply use your favorite gluten-free pasta to make this recipe completely gluten-free.
Absolutely! This pasta is perfect for meal prep and can be stored in the fridge for up to 3 days. Reheat with a splash of vegetable broth or water to loosen the sauce.
🧀Serving Suggestions
Red Lentil Recipes
- Gluten-free lentil loaf
- Savory lentil muffins
- Red lentil cookies
- Lentil pizza dough
- Simple lentil crackers
📖 Recipe
High-Protein Red Lentil Pasta Recipe (Vegan)
Equipment
- 2 Cooking pots
Ingredients
- 8 oz (230 gr) pasta of choice
- 1+½ cups dried red lentils
- 1 large carrot finely diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup tomato puree (tomato passata)
- 1 can (14 oz/400 gr) canned diced tomatoes
- ¼ cup nutritional yeast
- 2 cups baby spinach
- 2 + ½ cups vegetable broth low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Drain and set aside.8 oz (230 gr) pasta of choice
- While the pasta cooks, heat olive oil in a large pan over medium heat. Add the onion and carrots and cook for 7-8 minutes until softened. Add the garlic, oregano, basil, smoked paprika, and black pepper, and cook for 1 minute until fragrant.1 large carrot, 1 medium onion, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon smoked paprika, 2 tablespoons olive oil, ¼ teaspoon ground black pepper
- Add the tomato puree, diced tomatoes, vegetable broth, red lentils, and salt. Stir well and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, stirring frequently, until the lentils are tender and the sauce is thick and creamy.1+½ cups dried red lentils, 1 cup tomato puree (tomato passata), 1 can (14 oz/400 gr) canned diced tomatoes, 1 teaspoon sea salt, 2 + ½ cups vegetable broth
- Stir in the nutritional yeast and spinach during the last 2 minutes of cooking. Cook until the spinach wilts, then adjust seasoning if needed.¼ cup nutritional yeast, 2 cups baby spinach
- Add the cooked pasta to the sauce and toss until well coated. Serve warm with vegan Parmesan, a squeeze of fresh lemon juice, and chopped parsley.
Notes
- Pasta choice: Any pasta shape works well in this recipe. Use gluten-free pasta for a gluten-free version.
- Sauce consistency: Add a splash of vegetable broth or water if the sauce becomes too thick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or vegetable broth.
Nutrition
If you try this red lentil pasta, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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