This one-pot Lentils and Pasta is intentionally simple, letting the flavors of vegetables, pasta, and lentils shine without extra fuss. Everything cooks together in one pot, creating an easy, comforting, pasta dish that's satisfying, unfussy, and perfect for low-effort weeknight meals or meal prep.
We sometimes think of lentils as something that belongs in soups or stews like Lentil Vegetable Soup and Lemony Brown Lentil Soup, but they work just as well in simple dishes like One-Pot Lentils and Rice and pasta dishes like this one.
And when you let onions, garlic, carrots, and celery do the heavy lifting, you don't need much else to make something satisfying and full of flavor.
Jump to:
Why I Love This Recipe
- It's made in one pot with minimal cleanup
- Simple vegetables bring all the flavor
- Pantry staples I almost always have on hand
- Perfect for low-effort weeknight dinners and meal prep
Shopping List
Lentils: Brown or green lentils work best since they hold their shape while simmering.
Broth: I prefer Better Than Bouillon mixed with water to boxed broth. It's flavorful, customizable, and easy to adjust.
See the printable recipe card for quantities and a full ingredient list.
Variations
- Add mushrooms, chopped really small, after cooking the onions
- Stir in chopped spinach or kale at the end for a pop of greens
- Add a pinch of red pepper flakes for a little heat
- Make it more saucy by adding an extra ½ cup of broth
How To Make One-Pot Lentils & Ditalini
See the complete printable recipe card below for the details.
Step 1: Rinse the lentils and chop the vegetables by hand or pulse in a food processor a few times.
Step 2: Heat the olive oil in a medium pot over medium heat. Add all the chopped vegetables and cook for 6-8 minutes, stirring occasionally, until soft and fragrant.
Step 3: Stir in the lentils, vegetable broth, salt, and black pepper.
Step 4: Bring to a boil.
Step 5: Then reduce the heat, cover, and simmer for 25-30 minutes.
Step 6: Stir in the ditalini pasta and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed (about 13-15 minutes). Add a little more broth if needed.
Step 7: Stir often as it cooks so it does not stick to the bottom, and so all the pasta has a chance to cook evenly in the broth.
Step 8: Once the broth is absorbed, turn off the heat and stir in the chopped parsley. Taste and adjust seasoning as needed. Serve warm, garnished with extra parsley, a squeeze of lemon juice, and/or a drizzle of olive oil.
Top Tips
- Stir occasionally once the pasta is added to prevent sticking and ensure even cooking.
- Cook just until the pasta is al dente. Keep in mind it will soften more as it sits.
- Since pasta absorbs liquid quickly, keep an eye on the pot and add a little more water or broth if needed.
How I Like To Eat This
I've made this dish many different ways, and all of these serving ideas are combinations I've personally enjoyed and come back to.
- Pair with a simple green salad and a light vinaigrette, such as Homemade Italian Vinaigrette. Or serve with this Mediterranean Cucumber Tomato Salad or a Classic Panzanella Salad.
- Finish with a drizzle of olive oil, chili oil, or a spoonful of pesto, such as Zucchini Pesto.
- Top with a creamy vegan sauce like this Basil Sauce or Lemon Herb Tahini Sauce.
- Stir in a handful of dried cranberries for a little sweetness and walnuts that go wonderfully with the earthiness of this dish.
Recipe FAQS
Yes. This dish holds up well for a few days in the fridge so it is great for meal prepping.
Drop a comment and tell me how this one-pot Lentils and Ditalini turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
One-Pot Lentils & Pasta
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 medium carrot chopped
- 1 medium celery stalk chopped
- 3-4 cloves garlic minced
- 1 cup brown lentils or green lentils, rinsed
- 4 cups vegetable broth or 1 heaping tablespoon of Better Than Bouillon and 4 cups of water
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1 ½ cups ditalini pasta
- ¼ cup fresh parsley chopped and more for garnish
- lemon juice garnish
Instructions
- Prep the base: Rinse the lentils and set aside. Chop the onion, carrot, celery, and garlic.
- Cook the vegetables: In a medium-sized pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic and cook for about 6-8 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Simmer the lentils: Stir in the lentils, broth, salt, and black pepper. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 25-30 minutes.
- Add the pasta: There will still be liquid in the pot. Stir in the ditalini, making sure all of the pasta is submerged. Simmer uncovered, stirring often so the pasta doesn't stick to the bottom and cooks evenly in the limited liquid. Cook just until the pasta is al dente and the liquid has been absorbed, about 13-15 minutes. If the liquid absorbs too quickly, add a few tablespoons of broth as needed. Keep in mind the pasta will continue to soften slightly from the residual heat. If it's just shy of done, cover the pot, remove from heat, and let it sit for about 10 minutes to finish cooking gently.
- Finish the dish: Once the pasta is al dente, remove from heat. Stir in the chopped parsley, taste, and adjust seasoning as needed.
- Serve: Serve warm, garnished with extra parsley and a squeeze of lemon juice.
Regi Pearce says
This is one of my go-to easy meals. It’s inexpensive, filling, and comes together with things I already have in the fridge and pantry. The lentils make it hearty without being heavy, and it’s even better the next day.