If you’re looking for a bold, comforting, and plant-based dinner, this Spicy Red Pasta with Lentils is it. It hits all the right notes: rich, saucy, full of protein, and just the right amount of spice. This is one of those recipes that turns a few pantry staples into something spectacular, making it ideal for weeknights when you want something satisfying but don’t want to spend an hour in the kitchen.
We first tried this pasta on a rainy Tuesday, and it quickly became a weekly staple. Red lentils simmer into the tomato sauce until they’re tender and almost creamy, giving it a thick, meaty texture without the meat. The chili flakes add heat, while garlic and herbs layer in a ton of flavor. It’s budget-friendly, freezer-friendly, and beginner-friendly too.
Even better? You can have it on the table in 30 minutes from start to finish.
This spicy red pasta with lentils is not only comforting—it’s good for you, packed with fiber and protein, and incredibly easy to customize based on what’s in your fridge. Let’s dive into what makes it a must-try.
What Makes This Spicy Red Pasta with Lentils Special?
- Hearty and Filling – Thanks to protein-rich lentils, this pasta leaves you satisfied for hours.
- Pantry-Friendly – Made with ingredients you likely already have on hand.
- One-Pot Wonder – Fewer dishes, more flavor. Everything cooks in a single pot.
- Perfect for Meal Prep – Stores and reheats beautifully.
- Spicy and Bold – A touch of chili gives it just the right amount of kick.
If you’re looking for a simple, reliable meatless meal that doesn’t compromise on flavor, this is your go-to. The red lentils thicken the sauce naturally, and simmering them directly in the tomato base saves both time and cleanup.
Ingredient Notes
- Red Lentils – Quick-cooking and break down easily, giving the sauce a hearty, almost creamy consistency. Sub green lentils if needed, but cook time will increase.
- Crushed Tomatoes – Use a 28 oz can. Fire-roasted adds extra depth if available.
- Garlic & Onion – Foundational aromatics that set the base flavor.
- Chili Flakes – Adjust to taste. Start with 1/2 teaspoon for mild, go up for extra heat.
- Pasta – Any variety works, but short types like penne or rigatoni hold up well.
- Vegetable Broth or Water – Helps cook the lentils and keeps things saucy.
- Olive Oil – Adds richness and helps carry the flavor.
- Italian Seasoning or Dried Herbs – Oregano, basil, thyme—any blend you love.
Optional:
- Nutritional Yeast or Vegan Parmesan – For a cheesy finish.
- Fresh Parsley or Basil – Adds a pop of freshness.
How To Make Spicy Red Pasta with Lentils
- Sauté the aromatics. In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 chopped onion and cook until soft, about 4-5 minutes. Add 3 cloves minced garlic and sauté 1 minute.
- Add spices and lentils. Stir in 1/2 tsp chili flakes and 1 teaspoon Italian seasoning. Add 1 cup red lentils and stir to coat.
- Add liquids. Pour in 1 can (28 oz) crushed tomatoes and 3 cups vegetable broth. Stir and bring to a boil.
- Simmer. Reduce heat to low, cover, and simmer for 15-20 minutes or until lentils are tender.
- Cook the pasta. In a separate pot, cook 12 oz pasta according to package instructions. Drain.
- Combine and serve. Stir the cooked pasta into the lentil sauce. Taste and adjust seasoning with salt and pepper. Top with fresh parsley and optional nutritional yeast.
Storage Options
- Room Temperature – Serve immediately after cooking. Don’t leave out more than 2 hours.
- Refrigeration – Store in an airtight container for up to 4 days.
- Freezing – Freeze in individual portions for up to 3 months.
- Reheating – Microwave or reheat on the stovetop with a splash of water to loosen the sauce.
Variations and Substitutions
- Creamy version – Add 1/4 cup coconut milk or cashew cream.
- More veggies – Toss in spinach, kale, or zucchini in the last 5 minutes.
- Spice it up – Add smoked paprika, chipotle powder, or diced jalapeños.
- Use a different legume – Try green lentils, chickpeas, or black beans.
- Gluten-free – Use gluten-free pasta.
Frequently Asked Questions
Can I use canned lentils? Yes, but reduce the broth to 1 cup and simmer the sauce for less time since the lentils are already cooked.
Is this recipe spicy? It’s moderately spicy. Start with less chili and add more to taste.
Can I make it ahead of time? Absolutely! It tastes even better the next day.
What’s the best pasta for this dish? Short pasta like penne, fusilli, or rigatoni works best. They hold the sauce well.
Can I double the recipe? Yes! Just use a larger pot and adjust seasoning to taste.
What if I don’t have Italian seasoning? Use a mix of dried oregano, basil, thyme, and a pinch of rosemary or marjoram.
Conclusion
This Spicy Red Pasta with Lentils proves that plant-based meals can be bold, hearty, and crave-worthy. It’s perfect for busy nights, meal prep, or when you just want comfort in a bowl—without a fuss. Give it a try, and let me know what you think. Snap a pic and share your version—I’d love to see how it turns out for you!
Print
Spicy Red Pasta with Lentils
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup dry red lentils, rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste (optional)
- 3 cups vegetable broth
- Salt and pepper to taste
- 12 oz pasta (penne, fusilli, or your choice)
- Optional: fresh parsley, nutritional yeast, or vegan parmesan for garnish
Instructions
- Cook lentils in vegetable broth for 15-20 minutes until tender. Drain excess liquid.
- Heat olive oil in a skillet. Sauté onion for 5 minutes. Add garlic, chili flakes, oregano, and basil. Cook 1 minute.
- Stir in crushed tomatoes and tomato paste. Simmer 10 minutes. Season with salt and pepper.
- Cook pasta per package instructions. Drain.
- Mix lentils into sauce. Add pasta. Adjust consistency with a splash of broth or pasta water.
- Serve with toppings of choice.
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 10g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 18g