This Lentil Veggie Penne is the ultimate weeknight dinner hero in my home. It’s the one-pot meal that saved me from the dinnertime scramble, cleverly packing an incredible amount of nutrition into a dish that my entire family genuinely loves to eat.
My quest for this recipe started from a familiar challenge: I needed a hearty, satisfying meal that was also loaded with plant-based goodness, but I didn’t want to spend hours in the kitchen or create a mountain of dishes. I wanted the comfort of a classic pasta dish combined with the powerhouse nutrition of lentils and fresh vegetables. The idea of cooking the pasta with the sauce and lentils seemed like a long shot, but I was determined to make it work.
The first time I tried it, I was nervous. I stirred the lentils, vegetables, and uncooked penne together in one pot with broth and tomatoes, crossed my fingers, and let it simmer. The result was pure magic. The starches from the pasta helped create a rich, creamy sauce, the lentils became perfectly tender, and the veggies added flavor and texture. It was a complete, harmonious meal. This Lentil Veggie Penne wasn’t just convenient; it was incredibly delicious. It has since become one of my most requested “make it again!” dinners.
Table of Contents
Why This Lentil Veggie Penne Will Be Your New Go-To
Get ready to add a new favorite to your recipe collection. This Lentil Veggie Penne is a game-changer for so many reasons.
- It’s a True One-Pot Wonder: This is the best part! Everything—from the pasta to the lentils to the veggies—cooks together in a single pot. This means cleanup is an absolute breeze, making it perfect for busy weeknights.
- It’s Hearty, Healthy, and Satisfying: This dish is the perfect marriage of comfort food and healthy eating. The lentils provide a fantastic source of plant-based protein and fiber, keeping you full and satisfied for hours.
- It’s Packed with Hidden Veggies: This Lentil Veggie Penne is a parent’s dream. Finely chopped carrots, celery, and spinach meld beautifully into the rich tomato sauce, making it an easy and delicious way for everyone (especially picky eaters) to get their daily dose of vegetables.
The Perfect Occasion for This One-Pot Pasta
This versatile dish has become my reliable go-to for all sorts of situations.
- The Ultimate Busy Weeknight Dinner: When you need a healthy, filling meal on the table fast, this Lentil Veggie Penne is the answer. It’s a complete meal that’s ready in about 30 minutes with minimal effort.
- A Budget-Friendly Family Meal: Made with affordable pantry staples like dried lentils and pasta, this recipe is a fantastic way to feed a whole family a nutritious dinner without breaking the bank.
- A Fantastic Meal Prep Solution: This dish tastes even better the next day as the flavors have more time to meld. It reheats beautifully, making it perfect for packing healthy lunches for the week.
A Deliciously Smart Way to Eat
This Lentil Veggie Penne is a powerhouse of nutrition disguised as your favorite comfort food. Lentils are incredible sources of iron, folate, and plant-based protein, making them essential for energy and overall health. By combining them with a variety of vegetables and whole-grain pasta, you’re getting a complex meal that supports stable blood sugar and sustained energy. It’s a dish that not only comforts your soul but truly nourishes your body.
Get ready to discover the magic of a one-pot meal that doesn’t compromise on flavor, nutrition, or comfort.
Chef’s Notes: Lentil Veggie Penne
• Toast the tomato paste – Cooking it briefly deepens its flavor and adds a subtle sweetness that anchors the sauce.
• Use red lentils for speed – They cook quickly and break down into a creamy texture, perfect for a ragù-style base.
• Sun-dried tomatoes = umami boost – Their concentrated flavor adds depth and balances the acidity of canned tomatoes.
• Sauté veggies until golden – Browning the zucchini and bell pepper builds flavor and prevents them from turning mushy in the sauce.
• Reserve pasta water – A splash helps loosen the sauce and bind it to the noodles for a silky finish.
• Add greens at the end – Stir in spinach, kale, or arugula just before serving for color and nutrition without overcooking.
• Customize heat level – Crushed red pepper flakes add warmth—adjust to taste or omit for a milder version.
• Use short pasta shapes – Penne, rigatoni, or fusilli hold the sauce well and make for satisfying bites.
• Finish with a drizzle – A swirl of olive oil or balsamic glaze adds richness and visual appeal.
• Freeze in portions – This sauce holds up beautifully in the freezer. Reheat gently and add fresh pasta for a quick meal.
Lentil Veggie Penne
Get ready to shine in your kitchen with this vibrant Lentil Veggie Penne! Imagine al dente pasta smothered in a smooth red lentil and tomato ragù, studded with bell pepper and zucchini. In just 40 minutes, you’ll have a colorful, protein-packed dinner that’s budget-friendly and freezer-ready. This recipe brings a Michelin-inspired twist to weeknight cooking—no meat required, just pure plant-powered flavor. Let’s cook!
4
servings10
minutes30
minutes800
kcal40
minutesKeep the screen of your device on
Ingredients
- Fresh Veggies Oils
1 medium red bell pepper cored and cut into ¼-inch dice
1 small zucchini sliced into ½-inch cubes
1 tbsp avocado oil or swap for extra virgin olive oil
2 tbsp extra virgin olive oil
- Lentil-Tomato Blend
½ cup dried red lentils rinsed and drained
15 oz canned diced tomatoes with juices
1 tbsp tomato paste
2 tbsp chopped oil-packed sun-dried tomatoes
2 cups low-sodium vegetable stock
¼ tsp crushed red pepper flakes
- Pasta Garnish
12 oz penne pasta or any short noodle
⅓ cup grated Parmesan cheese plus more for serving
- Alternative Ingredients
red bell pepper: swap with yellow or orange bell pepper
zucchini: replace with yellow squash or diced eggplant
avocado oil: switch to extra virgin olive oil or canola oil
dried red lentils: use split green lentils yellow lentils, or cooked chickpeas
canned diced tomatoes: fresh chopped tomatoes plus 2 tbsp tomato juice
tomato paste: double the amount of crushed tomatoes simmer longer
sun-dried tomatoes: use roasted red peppers or omit
vegetable stock: chicken stock or water with bouillon cube
Parmesan cheese: nutritional yeast for vegan option or Pecorino Romano
penne pasta: use rigatoni fusilli, or gluten-free penne for GF
Directions
- Sauté Veggies – In a nonstick pan over medium heat, warm the avocado and olive oils (about 1 minute). Add diced bell pepper and zucchini, sprinkle with a pinch of salt, and cook until they soften and begin to brown, about 5 minutes. (Tip: browning adds flavor.)
- Build the Sauce – Stir in tomato paste and cook 1 minute more to caramelize its sugars. Add lentils, canned tomatoes, sun-dried tomatoes, stock, and red pepper flakes. Season with salt and pepper. Bring to a gentle boil (2–3 minutes), then reduce heat and simmer, uncovered, until lentils are tender and sauce thickens, about 20 minutes. (Optional: cover partially if sauce splatters.)
- Cook Pasta – Meanwhile, bring a large pot of salted water to a rapid boil. Add penne and cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain in a colander.
- Combine Finish – Transfer drained pasta to the sauce pan. Toss gently to coat, adding reserved cooking water a splash at a time to reach desired consistency. Plate into shallow bowls, sprinkle with Parmesan, and serve hot. (Optional: top with fresh basil or a drizzle of olive oil.)
Equipment
- Nonstick Pan
- colander
- mixing bowls
- measuring cups and spoons
Notes
- For extra depth, stir in a splash of red wine before adding the stock.
- Serve alongside garlic-toasted bread or a simple green salad dressed with lemon.
- Add chopped spinach or kale at the end for more greens.
- Leftovers freeze beautifully—portion into airtight containers for up to 2 months.
- For a protein boost, top with toasted pine nuts or fold in cooked beans.
Nutrition Facts
- Serving Size: 1g
- Calories: 800kcal
- Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 7g
- Cholesterol: 10mg
- Sodium: 600mg
- Potassium: 800mg
- Carbohydrates: 100g
- Fiber: 12g
- Sugar: 8g
- Protein: 25g
- Vitamin A: 800IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 5mg
FAQs: Lentil Veggie Penne
Can I make this vegan?
Yes. Just swap Parmesan for nutritional yeast or a vegan cheese alternative.
Can I use green lentils?
You can, but they take longer to cook and won’t break down as smoothly. Red lentils are ideal for a creamy sauce.
Is this gluten-free?
Not as written, but you can use gluten-free penne to make it fully GF.
Can I add protein?
Absolutely. Stir in cooked chickpeas, white beans, or vegan sausage for extra protein.
What’s a good substitute for sun-dried tomatoes?
Roasted red peppers or a spoonful of tomato paste can add similar depth.
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