One-Pot Lentil and Vegetable Pasta
A nutritious, single-pot pasta dish with earthy lentils and seasonal vegetables simmered in savory broth. This mediterranean-inspired one pot (vegetarian) ready in about 30 minutes pairs dried brown or green lentils, penne or fusilli pasta, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, dried brown or green lentils
- 12 oz, penne or fusilli pasta
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup, chopped carrots
- 1 cup, chopped zucchini
- 1 medium, diced onion
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/4 cup, chopped parsley
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until soft.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup chopped carrots, 1 cup chopped zucchini, 8 oz dried lentils, and 12 oz pasta. Add 1 can (14 oz) diced tomatoes (with juice) and 2 cups vegetable broth. Bring to a simmer.
- Step 4: Cover and cook for 15-20 minutes, stirring occasionally, until pasta and lentils are tender.
- Step 5: Stir in 1/4 cup chopped fresh parsley. Season with salt and pepper to taste.
- Step 6: Serve hot immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lentil and Vegetable Pasta take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lentil and Vegetable Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried brown or green lentils from drying out.
Can I substitute ingredients in One-Pot Lentil and Vegetable Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lentil and Vegetable Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lentil and Vegetable Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
