Are you tired of the same old pasta dishes every weeknight? Look no further! Red lentils are a staple ingredient that can add protein, fiber, and flavor to your meals. And when paired with pasta, they create a satisfying and filling dish that’s perfect for busy weeknights. In this article, we’ll share 20 flavorful red lentil pasta recipes that are quick, easy, and packed with nutrients.
From creamy sauces to spicy kicks, and from roasted vegetables to tangy citrus, there’s something on this list for everyone. Whether you’re a vegetarian, vegan, or just looking for a healthy twist on traditional pasta dishes, these recipes are sure to become new favorites.
So, what are you waiting for? Let’s dive into the world of red lentil pasta and get cooking!
Creamy Red Lentil Pasta with Spinach and Garlic
This recipe combines the comforting warmth of red lentils with the brightness of spinach and pungency of garlic, all wrapped up in a rich and creamy sauce. Perfect for a cozy weeknight dinner.
Ingredients:
– 8 oz pasta of your choice
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 cup fresh spinach leaves
– 2 tbsp olive oil
– Salt and pepper, to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, combine lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
3. In a separate pan, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted.
4. Combine cooked pasta, lentil mixture, and Parmesan cheese. Stir until well combined.
5. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Spicy Red Lentil Pasta with Tomato and Basil
This vibrant pasta dish combines the warmth of red lentils with the brightness of fresh basil, all wrapped up in a spicy tomato sauce. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 8 oz pasta of your choice
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a large skillet, heat olive oil over medium-high. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add crushed tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
5. Stir in cooked lentils and pasta. Season with salt and pepper to taste.
6. Serve hot, topped with chopped basil leaves and grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Red Lentil Pasta with Roasted Vegetables and Parmesan
A hearty and flavorful vegetarian pasta dish that combines the comfort of roasted vegetables with the creaminess of red lentils and Parmesan cheese.
Ingredients:
• 8 oz. red lentil pasta
• 2 cups mixed vegetables (such as zucchini, bell peppers, cherry tomatoes, and onions)
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. Cook lentil pasta according to package instructions.
5. In a large skillet, sauté garlic and roasted vegetables in a little bit of broth until combined.
6. Add cooked pasta to the skillet and toss with vegetables and Parmesan cheese.
7. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Lemon Garlic Red Lentil Pasta with Chickpeas
Brighten up your pasta game with this zesty and nutritious recipe, combining the creaminess of red lentils with the savory flavor of chickpeas and a squeeze of fresh lemon juice.
Ingredients:
– 1 cup red lentils
– 1 can (15 oz) chickpeas, drained and rinsed
– 8 oz pasta of your choice
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute, stirring frequently.
3. Add the chickpeas to the skillet and stir to combine with the garlic. Cook for an additional 2-3 minutes, or until heated through.
4. Stir in the cooked red lentils, lemon juice, salt, and pepper.
5. Combine the pasta and lentil-chickpea mixture. Toss to coat the pasta evenly.
6. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Pesto and Cherry Tomatoes
This recipe combines the creamy richness of pesto with the nutty flavor of red lentils, all wrapped up in a delicious pasta dish. The addition of cherry tomatoes adds a burst of juicy sweetness to each bite.
Ingredients:
– 1 cup red lentil pasta
– 1/4 cup freshly made pesto
– 2 cups mixed cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional (about 1/4 cup)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the red lentil pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add the cherry tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Stir in the pesto and cook for an additional minute, allowing the flavors to meld together.
4. Add the cooked pasta to the skillet, tossing to combine with the pesto and tomato mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
One-Pot Red Lentil Pasta with Mushrooms and Thyme
This hearty, one-pot pasta dish combines the comfort of lentils with the earthiness of mushrooms and thyme. Perfect for a cozy weeknight dinner, this recipe is easy to prepare and packed with nutrients.
Ingredients:
– 1 cup red lentils
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g., pappardelle, fusilli)
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
4. Add the lentils, thyme, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Cook pasta according to package instructions; drain and add to the pot with the lentil mixture.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Red Lentil Pasta with Creamy Avocado Sauce
This recipe combines the comforting warmth of red lentils with the creamy richness of avocado, all wrapped up in a delicious and nutritious pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz red lentil pasta
– 1 cup cooked red lentils
– 2 ripe avocados
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup vegetable broth
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cooked red lentils, avocado flesh, olive oil, garlic, and vegetable broth. Blend until smooth.
3. Add the blended sauce to the cooked pasta and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh herbs if desired.
6. Serve immediately.
Cooking Time: 15-20 minutes
Red Lentil Pasta with Sun-Dried Tomatoes and Kale
A vibrant and nutritious pasta dish packed with the flavors of sun-dried tomatoes, wilted kale, and creamy red lentils.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 8 oz. pasta of your choice (e.g., pappardelle, spaghetti)
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 2 cups kale leaves, stems removed and chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the red lentils and water/broth to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Stir in the chopped sun-dried tomatoes and wilted kale leaves. Season with salt and pepper to taste.
5. Combine the cooked pasta and lentil mixture. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Red Lentil Pasta with Zucchini and Feta Cheese
This hearty pasta dish combines the creaminess of red lentils with the freshness of zucchini and the tanginess of feta cheese. A perfect vegetarian option for a quick weeknight dinner.
Ingredients:
– 8 oz. red lentil pasta
– 1 medium zucchini, diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the red lentil pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add diced zucchini; cook until tender, about 5 minutes.
4. Combine cooked pasta, zucchini mixture, and crumbled feta cheese in a serving bowl. Season with salt and pepper to taste.
5. Top with grated Parmesan cheese (if using) and serve hot.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Butternut Squash and Sage
This autumnal pasta dish combines the comforting warmth of red lentils, roasted butternut squash, and fragrant sage for a satisfying meal. Perfect for a cozy evening at home.
Ingredients:
– 8 oz red lentil pasta
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook lentil pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté onion and garlic over medium heat until softened. Add roasted squash, sage, salt, and pepper. Stir to combine.
4. Combine cooked pasta with the squash mixture. Toss to coat.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Red Lentil Pasta with Spinach and Ricotta
This vibrant pasta dish combines the earthy flavor of red lentils with the creaminess of ricotta cheese, all wrapped up in a healthy dose of spinach. A perfect combination for a quick and satisfying meal.
Ingredients:
– 1 cup cooked red lentils
– 8 oz spaghetti
– 2 cups fresh spinach leaves
– 1/2 cup ricotta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the cooked red lentils and cook for 2-3 minutes, stirring occasionally.
3. Add the fresh spinach leaves to the skillet and cook until wilted, about 1 minute.
4. Stir in the ricotta cheese until well combined with the lentil mixture. Season with salt and pepper to taste.
5. Combine the cooked spaghetti with the lentil-spinach-ricotta mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Red Lentil Pasta with Roasted Red Pepper Sauce
Elevate your pasta game with this vibrant and flavorful dish that combines the creamy richness of roasted red peppers with the nutty goodness of red lentils. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz red lentil pasta
– 1 cup cooked red lentils
– 2 large red bell peppers, seeded and chopped
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss peppers with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a blender or food processor, combine roasted peppers, garlic, lemon juice, and cooked lentils. Blend until smooth.
5. Combine cooked pasta and red pepper sauce. Season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Red Lentil Pasta with Caramelized Onions and Balsamic Glaze
This hearty and flavorful pasta dish combines the nutty taste of red lentils with the sweet and tangy flavors of caramelized onions and balsamic glaze. Perfect for a cozy night in, this recipe is easy to make and packed with nutrients.
Ingredients:
– 8 oz red lentil pasta
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup balsamic vinegar
– 1/4 cup vegetable broth
– 1/4 cup grated Parmesan cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the red lentil pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they are dark golden brown and caramelized.
3. Stir in the balsamic vinegar and vegetable broth. Bring the mixture to a simmer and cook for an additional 2-3 minutes.
4. Combine the cooked pasta and onion mixture. Season with salt to taste.
5. Top with Parmesan cheese and chopped parsley, if desired.
Cooking Time: 30-40 minutes
Red Lentil Pasta with Broccoli and Lemon Zest
A vibrant and nutritious pasta dish that combines the earthy flavor of red lentils with the brightness of lemon zest and the crunch of steamed broccoli.
Ingredients:
– 8 oz. red lentil pasta
– 1 cup cooked red lentils
– 2 cups broccoli florets
– 2 tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper, to taste
– Lemon zest, for garnish
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the broccoli and cook until tender, about 3-4 minutes.
3. Add the cooked lentils, Parmesan cheese, and lemon juice to the skillet. Stir to combine.
4. Combine the pasta and lentil mixture in a serving bowl.
5. Season with salt and pepper to taste.
6. Garnish with lemon zest and serve immediately.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Capers and Olives
A flavorful and nutritious vegetarian pasta dish that combines the comforting warmth of red lentils with the bright, salty flavors of capers and olives. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz red lentil pasta
– 1 cup cooked red lentils
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and drained
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the red lentil pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, capers, and olives to the skillet. Cook for an additional 1-2 minutes, stirring occasionally.
4. Stir in the cooked red lentils and season with salt and pepper to taste.
5. Combine the cooked pasta and lentil mixture. Toss to combine and top with grated Parmesan cheese if desired.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Red Lentil Pasta with Smoked Paprika and Chorizo
Elevate your pasta game with this bold and flavorful recipe, featuring red lentil pasta infused with the smoky heat of smoked paprika and the savory goodness of chorizo.
Ingredients:
– 8 oz red lentil pasta
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup diced chorizo sausage
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the red lentil pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the diced chorizo sausage and cook, breaking up with a spoon as it cooks, until browned and crispy.
5. Stir in the smoked paprika and reserved pasta cooking liquid. Simmer for 2-3 minutes to allow the flavors to meld.
6. Combine the cooked pasta and chorizo mixture. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Garlic Butter Shrimp
This hearty pasta dish combines the natural sweetness of red lentils with the savory flavor of garlic butter shrimp, perfect for a cozy night in.
Ingredients:
– 8 oz red lentil pasta
– 1 cup red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 4 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the lentils and water/broth to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the lentils are tender.
2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper to taste.
4. Combine the cooked lentils and pasta. Add the garlic butter shrimp on top. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Red Lentil Pasta with Spinach and Artichokes
A creative twist on traditional pasta dishes, this recipe combines the nutty flavor of red lentils with the earthy taste of spinach and artichoke hearts.
Ingredients:
– 8 oz. red lentil pasta
– 1 cup cooked red lentils
– 2 cups fresh spinach leaves
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the red lentil pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped artichoke hearts and cooked spinach leaves to the skillet. Stir to combine and cook for an additional 2-3 minutes or until spinach is wilted.
4. In a large bowl, combine cooked pasta, red lentils, and artichoke-spinach mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Pumpkin and Sage Cream Sauce
Celebrate the flavors of fall with this hearty and comforting pasta dish, featuring red lentils, roasted pumpkin, and a rich sage cream sauce.
Ingredients:
– 8 oz. red lentil pasta
– 1 small pumpkin (about 2 lbs.), peeled and cubed
– 2 tbsp. olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 tsp. dried sage
– Salt and pepper to taste
– Fresh parsley or sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. Cook red lentil pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté chopped onion and minced garlic until softened. Add roasted pumpkin, heavy cream, Parmesan cheese, and dried sage. Stir until well combined. Season with salt and pepper to taste.
4. Combine cooked pasta and sauce. Toss to coat evenly.
5. Serve immediately, garnished with fresh parsley or sage leaves if desired.
Cooking Time: 35-40 minutes
Red Lentil Pasta with Grilled Eggplant and Mozzarella
This recipe combines the comforting warmth of lentil pasta with the smoky sweetness of grilled eggplant and the creaminess of mozzarella cheese. A perfect blend of flavors and textures that’s sure to satisfy your cravings!
Ingredients:
– 8 oz red lentil pasta
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 cup cooked red lentils
– 1 cup vegetable broth
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with garlic, salt, and pepper. Grill for 3-4 minutes per side, or until tender.
3. Cook lentil pasta according to package instructions. Drain and set aside.
4. In a large saucepan, combine cooked lentils, vegetable broth, and dried basil. Bring to a simmer over medium heat.
5. Add grilled eggplant slices to the saucepan and stir to combine.
6. Stir in shredded mozzarella cheese until melted and well combined with the pasta and eggplant mixture.
7. Serve hot, garnished with additional mozzarella cheese if desired.
Cooking Time: 20-25 minutes
Summary
Looking for quick and delicious dinner ideas? Try these 20 flavorful red lentil pasta recipes perfect for busy weeknights! From creamy sauces to spicy twists, there’s something for everyone. Whip up a comforting bowl with roasted vegetables and parmesan or add some excitement with pesto and cherry tomatoes. Maybe you prefer the simplicity of a one-pot recipe with mushrooms and thyme? Whatever your taste, these red lentil pasta recipes are sure to satisfy.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
