Simple Lentil and Vegetable Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A protein-packed, budget-friendly pasta dish using lentils and seasonal vegetables for a satisfying, plant-based meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs whole grain pasta, cooked brown lentils, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 12 oz whole grain pasta
• 1 cup, cooked brown lentils
• 2 medium, diced carrots
• 2 stalks, diced celery
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp salt
• 1 tsp fresh thyme

Instructions

1. Step 1: Cook 12 oz whole grain pasta according to package instructions, then drain and set aside.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
3. Step 3: Add 1 cup cooked brown lentils, 2 diced medium carrots, and 2 diced celery stalks. Cook for 5-7 minutes until the vegetables begin to soften.
4. Step 4: Pour in 1 cup vegetable broth and 1 tsp salt. Bring to a simmer, then reduce heat and cook for 10 minutes until the vegetables are tender and the sauce has thickened.
5. Step 5: Stir in 1 tsp fresh thyme and the cooked pasta. Toss until well combined and the pasta is coated in the sauce. Adjust seasoning with additional salt if needed.