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Red Lentil Pasta with Tomato Sauce

Red Lentil Pasta


  • 8 oz (about 225g) red lentil pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (for garnish)
  • Grated parmesan cheese (optional, for serving)


  1. Cook the Red Lentil Pasta:
    • Bring a large pot of salted water to a boil.
    • Add the red lentil pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).
    • Drain the pasta and set aside.
  2. Prepare the Tomato Sauce:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped onion and sauté until translucent, about 3-4 minutes.
    • Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  3. Add the Tomatoes and Seasoning:
    • Pour in the crushed tomatoes and stir well.
    • Add the dried basil, dried oregano, red pepper flakes, salt, and pepper.
    • Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, to let the flavors meld and the sauce to thicken.
  4. Combine Pasta and Sauce:
    • Add the cooked red lentil pasta to the skillet with the tomato sauce.
    • Toss the pasta in the sauce until well coated and heated through.
  5. Serve:
    • Divide the pasta among serving plates.
    • Garnish with chopped fresh basil leaves.
    • If desired, sprinkle grated parmesan cheese on top.
  6. Enjoy:
    • Serve the red lentil pasta with a side salad or your favorite vegetable for a complete meal.

Feel free to customize this recipe by adding other vegetables (such as sautéed bell peppers, spinach, or zucchini) or protein (such as tofu, soy or Beyond vegan beef crumble) to the sauce for added flavor and nutrition.

Remember, cooking times and ingredient quantities may vary based on personal preferences and the specific brand of red lentil pasta you are using.