High-Protein Red Lentil Pasta Recipe (Vegan)
This High-Protein Red Lentil Pasta is a vegan, dairy-free recipe made with simple ingredients for a hearty, flavorful, and protein-packed meal. With a rich tomato lentil sauce and comforting pasta texture, this easy recipe is perfect for lunch, dinner, or meal prep.
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 sauce (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 cooking pot 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 sauce, 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 sauce (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
Calories: 580kcalCarbohydrates: 98gProtein: 28gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1220mgPotassium: 1319mgFiber: 26gSugar: 9gVitamin A: 4886IUVitamin C: 18mgCalcium: 106mgIron: 8mg
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