Italian Lentil and Spinach Pasta

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Pasta is the most popular meal, yet most people think of traditional meatballs. This Italian pasta with lentils is one of the healthiest dinners you can make with only a few pantry staples like dry lentils and pasta. It’s a simple yet delicious 1-pot meal that’s also healthful, vegan, and quite tasty.

Spinach and lentils Spaghetti is high in protein, and iron-rich pasta sauce provides a delicious low-cost lunch or dinner alternative. You may eat it warm or cold as a pasta salad; both ways are wonderful. It’s easy to make and only requires a big pot (and another for the pasta). Red lentil and spinach sauce are also good served over rice, and the sauce could be an excellent filling for lasagna and cannelloni.

The most common pasta forms for this dish are penne or any type of little robust pasta, such as orecchiette or shells. To create this meal, however, Italians frequently split spaghetti into short pieces. That is another frequent version that works well.


  • 2 Tablespoons Olive oil
  • 1/2 Cup Finely Chopped Onion or 2 Teaspoon Dried onion
  • 1/3 Cup Finely Chopped Carrot
  • 1/3 Cup Finely Chopped Celery
  • 4 Garlic Cloves, Minced
  • 1 1/2 Tablespoons Tomato Paste
  • 2 (16 Ounce) Cans Chopped Tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 Teaspoon Dried Oregano
  • 2 Teaspoon Dried spinach
  • 1 Cup of Water
  • Himalayan Rock Salt andPepper
  • 1 1/3 Cups Lentils (you can use red lentils, brown lentils, green lentils or green speckled lentils)
  • 1 Pound Pasta (penne or fusilli)


*You can also buy all the necessary ingredients Their quality is incomparable in the United Kingdom and they have the Free UK Standard Delivery (learn more).

How to make Lentil and spinach pasta?

  1. In a large saucepan or a medium pot, heat the oil over medium heat. and then stir in the onion, carrots, celery, and garlic. Sauté them for at least 5 minutes.
  2. Cook for 1 to 2 minutes over medium-low heat, or until the dried spinach is tender and begins to colour.
  3. Increase the heat to medium-high and add the tomato paste. (If using canned tomatoes or simply tomato paste instead of fresh tomatoes, combine them with the ingredients indicated below.)
  4. Add the tomatoes, Italian seasoning, and Dried Oregano. water, Himalayan Rock Salt and Pepper and bring to a boil.
  5. Reduce the heat to medium-low and add your favourite kind of lentils.
  6. Cook, stirring periodically, for 25 to 30 minutes, depending on the lentils used. Replace the cover and reduce the heat to medium-low. Simmer until the lentils are tender.
  7. If the sauce begins to dry out or appears overly thick, gently add a splash of water or broth to dilute it to the appropriate consistency (note: the longer it sits on the stove, the thicker it will get). Before serving, taste and adjust the seasoning if necessary.
  8. Cook the pasta, then drain.
  9. Toss the pasta with the sauce and serve right away. If you don’t want to keep it vegan, top with olive oil, freshly ground black pepper, and grated parmesan cheese. If desired, sprinkle with chilli powder and chopped parsley for more taste.Buon appetite!!


Tips for better Lentil and Spinach Pasta:

  • Lentils:This dish works well with brown or green lentils. Place the lentils in a sieve and strain out any dirt or tiny stones before giving them a thorough washing under running water.
  • Tomatoes: Fresh, canned, or paste tomatoes add richness and flavour to the stew. However, you may use half a cup of canned diced tomatoes or an extra Tbsp tomato paste for the fresh tomatoes. If you simply use tomato paste, 2 tablespoons are more than enough.
  • Broth:The broth is gently poured into the pasta, which absorbs it fully and keeps its starch. And, until the water is absorbed, stir often; otherwise, it will cling to the bottom of the pot.
  • Salt:If you use broth instead of water, adjust the spice when the lentils are done and you’re going to add the pasta because you never know how salty the broth is.
  • You can also buy all the necessary ingredients Their quality is incomparable in the United Kingdom and they have the Free UK Standard Delivery (learn more).

Nutrition (estimated)

Calories: 510kcal | Carbohydrates: 90g | Protein: 26g | Fat: 8g | Sodium: 55mg | Potassium: 1023mg | Fiber: 29g | Sugar: 7g | Vitamin A: 330IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 9mg

The questions you may have about cooking this pasta:

Are Lentils a good choice for your body?

Absolutely, Lentils are rich in nutrients and fibre while being low in fat. Lentil pasta has more protein, fibre, and potassium than wheat semolina pasta. This dish serves two people. Each has 23 grams of protein and 350 calories, primarily from tempeh and lentil pasta. It also contains 5 mg of iron, which is about 30% of the Daily Value.

Is it necessary to soak lentils before cooking them?

Not at all. Because lentils are tiny and cook rapidly, there is no need to soak them ahead of time. They’re done in about 25-30 minutes, but make sure they’re thoroughly clean and free of trash and stones.

How to store pasta for prep meals?

If you have any leftover Lentil pasta, keep it in the fridge in a tightly sealed container for 2 days. The spaghetti will absorb moisture as it rests, so add up to 1 cup of water to thin it up to the appropriate consistency before slowly warming over medium-low heat.

What to Serve with Lentil and Spinach Pasta?

You can serve this lentil pasta with spinach with:

  • Salad or Fruits
  • Marinated Pickled Garlic with Chili
  • Mixed Pickled Vegetables
  • Minced Garlic
  • Olives Stuffed Almond in Extra Virgin Olive Oil
  • Marinated Mixed Olives Basil and Garlic (Santorini)

You may also want to top Lentil and Spinach Pasta with:

  • Chili Mixed Nuts
  • Chopped Walnuts
  • Ground Pistachios