My Easy Balsamic Lentil Pasta comes together quickly and uses a lot of pantry staples. The tomatoes add a fresh summer kick to this cozy and filling vegetarian pasta recipe. Lentils are packed with protein and fiber, making them a great plant-based “meaty” addition to this healthy pasta dinner. Serve with salad and bread for a complete meal.
It’s officially fall, but we’ve still been having a few warm days here and there. This Easy Balsamic Lentil Pasta is one of those recipes that helps bridge the gap between summer and fall. The fresh tomato and basil add a fresh summer flavor, while the lentils and Parmesan cheese make it cozy and filling enough for fall and winter. This vegetarian pasta recipe is exciting for the taste buds and great for a weeknight dinner that doesn’t take too much time or effort.
Why You’ll Love This Easy Vegetarian Dinner Recipe
- Easy to make – Pasta is always a go-to for an easy weeknight dinner, but sometimes I’m not in the mood for plain red sauce. The cherry tomatoes, canned lentils, and balsamic vinegar add a flavorful twist to this simple pasta recipe that everyone will love.
- Packed with nutrients – The lentils and tomatoes provide essential nutrients to this vegetarian pasta recipe. Lentils are packed with protein and fiber, and Parmesan cheese is rich in calcium. Top with fresh herbs for an extra boost of benefits.
- Cozy and filling – I love this recipe because it’s made using fresh summer tomatoes, but it is also cozy enough to enjoy in the winter or fall seasons. The lentils add a nice heartiness, and you can easily add extra veggies if you like. Canned tomatoes can also be used as a substitute for fresh tomatoes, if needed.
Why Your Body Will Love This Protein-Packed Meal
Lentils – Lentils are high in fiber and protein, filling you up and keeping you feeling full for an extended period. The plant-based lentil protein also helps the body build and maintain muscle, bones, and skin. The fiber in lentils aids in keeping our digestive systems running smoothly, so we don’t get constipated. Lentils are also high in antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase the risk of disease.
Tomatoes – Tomatoes are high in antioxidants, which help neutralize harmful free radicals in the blood. The lycopene and potassium in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Lycopene can help lower bad cholesterol and prevent artery blockages by inhibiting cholesterol synthesis and increasing the breakdown of LDL. Tomatoes are also high in vitamin C, which supports and boosts the immune system.
20-Minute Balsamic Lentil Pasta Recipe Ingredients
- Pasta – You can use any type of pasta for this recipe. I used rigatoni, and it worked well, but something like spaghetti could also be used. Gluten-free pasta can be easily substituted, if needed.
- Lentils – I used canned lentils because I usually have them on hand, and they save me lots of time. Home-cooked lentils can also be used, if you prefer. I recommend using brown lentils for this recipe because they have a nice flavor and hold their shape well once mixed into the pasta.
- Tomatoes – I used cherry tomatoes, which I cut in half, but you could also dice regular-sized tomatoes or use two cans of petite diced tomatoes as a substitute for fresh tomatoes.
- Onion + Garlic – Onion and garlic add a nice flavor base and will make your kitchen smell really good. You can add other diced vegetables if you like. Zucchini, mushrooms, or broccoli would be great additions.
- Balsamic Vinegar – Balsamic vinegar has a rich flavor that complements tomatoes and pairs well with lentils. I used regular vinegar, but you can also use balsamic glaze if you prefer that. I also added a couple of teaspoons of tamari for a nice saltiness.
- Herbs – I seasoned this pasta recipe with fresh thyme, fresh basil, and dried oregano. Fresh parsley would also be a good addition.
- Parmesan Cheese – Parmesan pairs well with balsamic vinegar and cherry tomatoes, but any melty cheese can be used in its place. Mozzarella, provolone, or even feta are good substitutions.
How To Make Fresh Cherry Tomato Pasta With Lentils
- Bring a large pot of water to a boil, add the pasta, and cook according to package directions. Reserve about 1/2 cup of the pasta water before draining. Drain pasta well and set aside until ready to use.
- Heat a large saucepan over medium heat and add 1 Tablespoon olive oil, diced onion, and a pinch of salt. Cook the onion until softened and slightly browned, about 3 minutes. Add in the minced garlic, thyme, oregano, and red chili flakes and cook for another minute, until fragrant.
- Next, add in the diced tomatoes, along with a pinch of salt. Stir everything together and cook until tomatoes have softened and are releasing their juices, about 10 minutes, stirring every couple of minutes. Use the back of your spatula to gently press the tomatoes down, ensuring all the juices are released. You can also use a potato masher.
- Add in the cooked lentils, balsamic vinegar, and tamari. Mix and let it simmer for about 3-4 minutes. Next, add the cooked pasta and chopped basil and stir well until thoroughly combined.
- Lastly, add in the parmesan cheese and about 1/4 cup of the reserved pasta water and mix until the cheese is melted. Top the balsamic lentil pasta with extra basil and parmesan cheese. Enjoy the pasta immediately or store it in the refrigerator for up to 5 days. Enjoy with salad and bread for a full meal, if desired.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using your favorite gluten-free pasta.
- Make this recipe vegan by using a vegan parmesan cheese substitute, or omit the cheese altogether if you prefer. A Tablespoon or two of nutritional yeast mixed in is also a good substitution.
- What kind of lentils are best to use? I recommend using any lentil, except for red lentils, as they tend to become too mushy. Brown lentils work well, from my experience.
- What type of pasta works best for this recipe? I used rigatoni, and it worked well, but any pasta should work.
- Can extra veggies be added? Yes, feel free to add some diced vegetables with the onions if you want to bulk up the veggies a little bit.
- Is this pasta freezer-friendly? Yes, you can freeze this pasta recipe. Allow the pasta to cool completely, then store it in an airtight container in the freezer for up to 3 months.
- How long does leftover pasta last? If stored in an air-tight container in the refrigerator, it should last 4-5 days. Reheat in the microwave or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Easy Vegetarian Pasta Recipes?
Roasted Vegetable Pasta with Parmesan
Spicy Baked Pasta with Vegetarian Meatballs
Kale and White Bean Pasta with Parmesan
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Easy Balsamic Lentil Pasta
- Total Time: 40 minutes
- Yield: 4-6
- Diet: Vegetarian
Description
My Easy Balsamic Lentil Pasta comes together quickly and uses a lot of pantry staples. The tomatoes add a fresh summer kick to this cozy and filling vegetarian pasta recipe. Lentils are packed with protein and fiber, making them a great plant based “meaty” addition to this healthy pasta dinner. Serve with salad and bread for a full meal.
Ingredients
- 12 oz dry pasta, I used rigatoni but any kind works
- 1 tablespoon olive oil
- 3/4 cup diced white or yellow onion
- 3-4 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon dried oregano
- 4 cups sliced in half cherry tomatoes, or regular tomatoes*
- 1 (15 oz) can brown lentils, rinsed and drained (Use two cans if you want even extra protein)
- 2 tablespoons balsamic vinegar
- 2 teaspoons tamari, or soy sauce
- 2 tablespoons chopped fresh basil
- 1 cup grated parmesan cheese, or more if desired
- Salt and red pepper flakes, to taste
Instructions
- Bring a large pot of water to a boil, add in pasta and cook according to package directions. Reserve about 1/2 cup of the pasta water before draining. Drain pasta well and set aside until ready to use.
- Heat a large saucepan over medium heat and add in 1 tablespoon olive oil, diced onion and a pinch of salt. Cook onion until softened and slightly browned, about 3 minutes. Add in the minced garlic, thyme, oregano and red chili flakes and cook for another minute, until fragrant.
- Next, add in the diced tomatoes, along with a pinch of salt. Stir everything together and cook until tomatoes have softened and are releasing their juices, about 10 minutes, stirring every couple of minutes. Use the back of your spatula to press the tomatoes down to make sure all the juices are out. You can also use a potato masher.
- Add in the cooked lentils, balsamic vinegar and tamari. Mix together and let come to a simmer for about 3-4 minutes. Next, add the cooked pasta and chopped basil in and stir well until completely combined.
- Lastly, add in the parmesan cheese and about 1/4 cup of the reserved pasta water and mix until cheese is melted. Top balsamic lentil pasta with extra basil and parmesan cheese. Enjoy pasta immediately or store in the refrigerator for up to 5 days. Enjoy with salad and bread for a full meal, if desired.
Notes
*You can also use two cans of diced tomatoes in place of the fresh tomatoes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
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