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 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
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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