Red Lentil Pasta Recipe | The Picky Eater

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Red lentil pasta has been a game-changer when it comes to quick weeknight meals. Lentil pasta cooks like traditional pasta but brings more fiber and protein, allowing me to keep the sauce simple. I use penne, marinara sauce, and fresh vegetables for a 30-minute meal that no picky eater can resist.

On a day when my picky eaters are being extra picky, I know I can count on this red lentil pasta to save the day. There is something so comforting and almost nostalgic about a simple tomato-based pasta dish; it is almost in the same vein as my vegetarian pesto pasta. If you enjoy pastas with basic sauces that guarantee satisfaction, try this pasta dish. 

My kids have never had an issue eating my vegan pasta primavera, so I knew this dish would be no problem for them. One of the first times I made it, my eldest asked their dad what was for dinner, and when he said red lentil pasta, there was some sulking. That day, my eldest decided that lentils were the worst. Of course, when I served it, and there was not a lentil in sight, my kids assumed I left it out. Ha! I have since told them that the pasta is made from lentils, and for a while, I am pretty sure they thought I was joking. 

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🥘 Ingredients

For this red lentil pasta recipe, I use pantry staples and fresh vegetables, making it an easy and nutritious dinner option. This is what I use:

Olive oil: I use this to saute the vegetables and aromatics.

Aromatics: Onion and garlic form the savory base of the sauce.

Bell pepper: I add chopped red bell pepper for a slight sweetness and extra nutrients. 

Zucchini: Zucchini is a low-calorie way of bulking up the sauce while adding extra nutrients. 

Baby spinach: I stir this in for added greens that blend into the sauce seamlessly.

Lentil pasta: I use this as my gluten free high protein pasta. If you are not sticking to a gluten-free diet, try making my homemade vegan pasta.

Marinara sauce: A good quality store-bought tomato basil sauce works really well, and is convenient, but if I have the time, I like making my own marinara sauce.

Italian seasoning: This brings a familiar herb profile to the dish.

Crushed red pepper: I add a small amount for gentle heat that combats the acidity of the tomato sauce. 

Seasoning: I use salt and pepper to balance all the flavoring.

Parmesan cheese: I use dairy-free Parmesan cheese or nutritional yeast if I am keeping the pasta vegan, for a salty and savory finish.

🔪 How To Make

I make this red lentil pasta by following a few straightforward steps. This is how I make it: 

Cook pasta: I bring a large pot of salted water to a boil, cook the pasta until just al dente, drain, and set aside.

Saute vegetables: Then I heat my olive oil in a skillet over medium heat, and cook the onion and garlic until softened before adding in my remaining vegetables and seasoning. 

Make the sauce: Next, I transfer the cooked vegetables to a blender with the marinara sauce and blend until smooth. I do this in batches if necessary.

Combine and simmer: I return the sauce to the pan, add the cooked pasta, and let everything simmer briefly so the flavors come together.

Finish and serve: I plate the pasta with some parmesan and fresh chopped herbs like basil or parsley before serving.

📖 Variations

I adjust this red lentil pasta recipe depending on what I have available, and so far, these are 3 variations that have received approval from many picky eaters:

Creamy version: For a richer sauce, I stir in 1/4 cup of coconut milk or coconut cream. This keeps the recipe dairy-free. My kids love this version with a few teaspoons of nutritional yeast sprinkled over the top to mimic parmesan.

Extra protein: If I want to add some extra plant-based protein, I add a few tofu meatballs into the sauce. This works extremely well with red lentil spaghetti, which is one of my favorite comfort meals.

Keep it chunky: I blend only half the vegetables into the sauce and leave the rest for a more textured pasta. As my kids become less picky, I have started making this version more frequently, and have even added other vegetables like mushrooms and aubergines into the pasta. 

🍽 Serving Suggestions

Whenever I serve this red lentil pasta as a main meal, I like to add something fresh on the side to balance the richness if I have time. I recommend making it with a side of my kale salad with lemon dressing and a few slices of freshly baked gluten free focaccia. And voila! You have a wholesome gluten-free meal that is beyond satisfying. 

A few months ago, we had some last-minute dinner guests, and I made this pasta along with a simple avocado cucumber tomato salad, which I covered in my avocado green goddess dressing, and some vegan garlic bread. And as luck would have it, I happened to have a few pieces of my gluten free biscotti with apricots and walnuts to serve with after-dinner coffee. I was complimented on how well put together and organized the dinner was, especially at a minute’s notice. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftovers in an airtight container for up to 4 days. 

Freezing: I freeze the sauce separately and keep it in the freezer for up to 3 months. This pasta is best made fresh and does not freeze well. 

Reheating: I reheat the pasta on the stove with a splash of water or vegetable broth to bring the sauce back to the right consistency. 

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