One-Pan Lentil Spaghetti

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One-Pan Lentil Spaghetti

This cozy, protein-packed pasta cooks entirely in one pan. No draining, no mess. Tender spaghetti simmers with lentils, garlic, and tomato sauce for a hearty, satisfying meal ready in 25 minutes.
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Meal Type: Dinner, Pasta
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Lentils, Pasta, Tomatoes
Servings: 4
Ingredients
  • 2 tablespoon(s) olive oil
  • 6 clove(s) garlic thinly sliced
  • 1 teaspoon(s) red-chili flakes optional, to taste
  • 4 cup(s) tomato passata or crushed tomatoes
  • 2 cup(s) cooked lentils any kind, drained & rinsed
  • 3 ½ cup(s) water or vegetable broth
  • 14 oz spaghetti (use gluten-free if preferred)
  • 1/2 teaspoon(s) salt plus more to taste
  • ½ cup(s) plain vegan yogurt (such as oat, almond, or soy, or sub coconut milk or cashew cream)
  • 1 cup(s) fresh basil leaves chopped
  • Freshly ground black pepper to taste
US Customary - Metric
Instructions
  • Sauté aromatics: In a large deep skillet or sauté pan, heat olive oil over medium heat. Add garlic and chili flakes; cook 1–2 minutes until fragrant and lightly golden.
  • Add sauce ingredients: Stir in passata, lentils, water (or broth), and salt. Bring to a gentle boil.
  • Add pasta: Break spaghetti in half and add directly to the pan. Stir well so the noodles are coated and mostly submerged. Reduce heat to medium-low, cover, and simmer 12–14 minutes, stirring occasionally, until pasta is al dente and the sauce is thick and glossy. Add extra water ½ cup at a time if the pan looks dry.
  • Finish: Stir in coconut yogurt and most of the basil. Taste and adjust seasoning with salt and pepper.
  • Serve: Divide among bowls and top with remaining basil.
Notes
Oil-free: Sauté garlic in a few tablespoons of broth or water.
Extra veggies: Stir in chopped spinach or kale during the last 2–3 minutes of cooking.
Storage: Keeps 3–4 days refrigerated. Add a splash of water when reheating to loosen the sauce.
Make-ahead tip: Cook to just shy of al dente, cool, and refrigerate. Reheat gently with a few spoonfuls of water before serving.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 650kcal | Carbohydrates: 117g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1453mg | Potassium: 1308mg | Fiber: 15g | Sugar: 18g | Vitamin A: 1431IU | Vitamin C: 30mg | Calcium: 178mg | Iron: 8mg
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