Lentils Recipe Easy – Fettuccine Recipes – Vegan Pasta Recipes

« Szechuan French Green Beans

Homemade Pizzas »

I know. I have said it countless times before. I love Pasta. I could die after eating any pasta with any sauce. Like Seriously, For Reals.

This is a very delicious pasta recipe that is Vegan! Yay! I wanted more protein and fiber in some of my vegan dishes and decided to sneak in some lentils in easy recipes like pasta & sauce. It isn’t really sneaking in lentils if they are the star of the show but you know what I mean!

Delicious Rating: Yummy Yummy time right here! Easy recipe to cook and delicious to eat. The lentils add such a depth of flavor in the sauce that I haven’t had in even the meatiest tomato sauce. For me pasta is super addicting to eat so if you are truly a pasta lover you will find this dish gone before you know it! Add in parsley while the sauce is simmering for an extra spice and flavor.


Fettuccine & Lentil Sauce


Recipe type: Dinner

Prep time: 

Cook time: 

Total time: 

Yields: 4 Servings

  • 1 cup lentils, rinsed
  • 2 carrots, julienned
  • 5 celery stalks, chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 (8 oz) can tomato paste
  • Salt & Pepper to taste
  • 1 package fettuccine noodles
  • Parsley for garnish
  1. Boil a large pot of salted water.
  2. Add in lentils, carrots, and celery.
  3. Cook over low heat for 45 minutes.
  4. Reserving 2 cups of cooking liquid, drain lentil mixture.
  5. Toss lentil mixture with 1 tbsp of olive oil.
  6. In blender, puree half of the lentil mixture.
  7. In a large pan, heat olive oil over medium heat. Add in garlic and cook for 1 minute.
  8. Add in tomato paste and stir for 2 minutes.
  9. Add in reserved cooking liquid and lentil puree and combine well.
  10. Stir in remaining lentil mixture and season with salt & pepper to taste.
  11. Reduce heat to low and allow to simmer.
  12. Cook fettuccine noodles and drain.
  13. Top noodles with sauce on individual serving dishes and garnish with parsley.
  14. Serve immediately.

There is no need to pre-soak the lentils. The recipe has them cooking for awhile so don’t worry about soaking them.

I only puree half the mixture to give it some ‘chunkiness’ when served but if you want an all smooth sauce, blend it all.

Because of the lentils the sauce is much more hearty than a regular tomato sauce. It has such a depth of flavor! I love this recipe!


Leave a Reply Cancel reply