ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals

One Pot Lentil Pasta Recipe | Easy Vegetarian and Vegan Meals. This one pot lentil recipe is perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich pasta recipe made with lentils is a complete healthy meal. Add this easy vegetarian lentil pasta recipe to your plant based lunch or dinner menu. A perfect lentil recipe for your busy week. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan pasta recipe.

▶️ LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)

1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/2 Teaspoon Pink Himalayan Salt to this dish)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth / Stock (LOW SODIUM)
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)

👉 GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes

▶️ METHOD:

Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.

Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to the dish. It takes about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.

Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Add the parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.