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Lentil Pasta Recipe in 15-Minutes

We are always looking for quick and easy vegan recipes and this Lentil Pasta Recipe is a winner! It takes only about 10-minutes to prepare and makes five servings for less than $15. And, it tastes terrific!

Lentil Pasta Recipe

You’ll love this pasta because it’s…

  • Inexpensive
  • Super quick to make
  • Filling
  • Fresh
  • Super healthy
  • Saucy

The Big Fat Truth TV Show

If you are a fan of the plant-based TV reality show from the producers of ‘The Biggest Loser’ on Z Living Network, then you will recognize this recipe from the premiere episode of ‘The Big Fat Truth’ where producer, JD Roth, issues a challenge to a contestant, Ryan Benson.

While I’m here, and you’re going to get fast food. Before you get back, I can have my entire meal done and on the table ready for everyone (Ryan and his family) to eat.

It’s five ingredients, made in 10-minutes, for under $15. And, it’s going to be whole food, plant-based.”

This is a clip from the show demonstrating just how easy this recipe is to prepare.

I added a few extra spices to season the lentil pasta dish just a little more to suit my taste. In the recipe below, I’ve included my ‘Terri Tweaks’ so you can give them a try too.  I was actually able to make this recipe for less than $10.

The Big Fat Truth aired six episodes on Z Living in 2017 and asked me to be a part by sharing this article and recipe from the show. The show is based on the producer, JD Roth’s book, The Big Fat Truth. 

Lentil Pasta Recipe in 15-Minutes

Lentil Pasta Recipe in 15-Minutes

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This is an easy vegan recipe lentil pasta recipe that can be made in about 10 minutes and feeds five people for less than $15.


  • 16 oz pkg brown rice pasta, or other whole grain pasta
  • 1/4 cup veggie broth
  • 1 medium onion, chopped
  • 2 15 oz cans fire roasted tomatoes, or ripe tomatoes, chopped
  • 8-12 basil leaves, shredded
  • 1 pkg Trader Joe's steamed lentils, or 2-1/2 cups cooked lentils (1 cup dry)
  • 1 teaspoon liquid aminos, or soy sauce, (Terri tweek)
  • 3/4 teaspoon garlic powder, (Terri tweak)
  • 3/4 teaspoon onion powder, (Terri tweak)
  • 3/4 teaspoon oregano, dry, (Terri tweak)
  • 1/2 teaspoon celery salt, (Terri tweak)
  • salt & peper, to taste


  1. Cook pasta according to package directions. I used Trader Joe's whole-wheat spiral pasta. JD Roth used spaghetti noodles in the show.
  2. Heat a non-stick pan and add veggie broth and chopped onion. Sauté and keep adding broth a few tablespoons at a time until the onion is soft and almost cooked all the way.
  3. Add fire-roasted tomatoes (or chopped tomatoes) and cooked lentils. I really prefer the fire-roasted because they add so much flavor. Mix until combined well. I cooked my own lentils (1 cup dry makes 2+ cups cooked) in veggie broth.
  4. Now, toss in the shredded basil and stir until wilted.
  5. Sprinkle with salt and pepper to taste. I also added garlic powder, onion powder, celery salt, oregano, and amino.
  6. Serve lentil bolognese over pasta and enjoy.


Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 4gCarbohydrates: 78gFiber: 18gSugar: 10gProtein: 21g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Tuesday 16th of January 2018

That is awesome. Congratulations and kudos for having the courage to defy convention and try something different. ??????

Carol Callan

Friday 6th of October 2017

I was recommended to look at your website after a meeting I had with our outpatient cancer dietitian at Spartanburg Regional Medical Center in Spartanburg, SC.

I was diagnosed with ER+, PR-, HER2+ breast cancer this summer. I had a mastectomy and am now in chemo, will follow with hormone therapy and the 5 year pill. Sadly my margin in my tumor removal was not clean enough. In addition, my Oncotype re occurrence score came back high. So, I am doing all I can do to change my lifestyle on top of all the medical treatment.

I am not overweight (actually 102 lbs.) but have always loved sugar. I am looking at making some of your recipes but need to verify fat/calories/sugar included. Do you have the nutritional information available?

Saturday 7th of October 2017

Carol, though I do not have the nutritional information available, there are a couple of free apps that will calculate those numbers for you. One is My Fitness Pal and another is Cronometer.

This is a link to a free PDF copy of the textbook we use in Food for Life: Cancer Project classes that I teach at Gibbs Cancer Center. It has a wealth of information that should be helpful, and the last half of the book is full of recipes. Some of the recipes on my website are from this book.

If you want to email me with questions, I will be glad to help wherever I can. My email is [email protected]


Thursday 13th of July 2017

I'm interested in your recipes. I have been vegan for 5 years. It saved my husband's life. He had a rare aggressive cancer and had 6 months to live and we decided to try a plant based diet and not do treatment! He is healthy & thriving!

Thursday 13th of July 2017

That is so wonderful to hear, Luana. Thanks for sharing!

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