One-Pot Lentil Pasta with Kale – Vegan & Gluten-Free

I have another easy and quick one-pot pasta recipe for you today and it’s just as delicious as the last one. This one-pot lentil pasta with kale is super creamy and rich in flavour. I always make sure I have all of the ingredients in my pantry so I can make it whenever I don’t know what to cook. This one is always a winner. For this recipe, I used brown rice fusilli but it also works with penne or spaghetti. Brown rice pasta is the best gluten-free option, because it tastes just like regular pasta.

Ready in 15 minutes

This pasta is the perfect lunch or dinner for busy days, as it only takes 15 minutes to make. Simply throw all ingredients into a pot and let it simmer. Ideal for meal-prep as well.

This one-pot lentil pasta with kale recipe is:

• Vegan
• Plant-based
• Dairy-free
• Gluten-free
• Quick and easy
• Healthy
• Hearty
• Creamy
• Delicious
• Perfect for meal-prep
• Ready in 15 minutes!

More vegan pasta recipes to try:

• Creamy One-Pot Sun-Dried Tomato Pasta
• Roasted Vegetable Pasta in Creamy Tomato Sauce

If you try this easy vegan one-pot lentil pasta recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊

One-Pot Lentil Pasta with Kale

This easy and quick one-pot lentil pasta with kale recipe is ready in only 15 minutes. Making it the perfect lunch or dinner for busy days and ideal for meal-prep.

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Prep Time:5 minutes mins

Cook Time:15 minutes mins

Course: Dinner, Lunch, Main Course, Pasta

Cuisine: Italian

Keyword: one-pot pasta

Servings: 4

Ingredients

• 1 onion chopped
• 1 clove of garlic chopped
• 1 carrot chopped
• 1 red bell pepper chopped
• 100 g red lentils washed and drained
• 400 g canned tomatoes
• 200 g brown rice pasta
• 200 ml coconut milk
• 250 ml water or vegetable broth
• 2 tbsp coconut aminos
• 100 g kale fresh or frozen
• 1 tsp dried basil
• 1 tsp tumeric
• 1 tsp paprika
• 1 tsp salt

Instructions

• Add onion and garlic to a large nonstick pan and sauté for 2-3 minutes, using a little bit of water or oil.
• Add the carrot and red bell pepper. Sauté for a further 2-3 minutes, before stirring in the red lentils, basil, turmeric, paprika and salt.
• Stir to coat the vegetables, then add canned tomatoes, pasta, coconut milk, water and coconut aminos.
• Simmer for 15 minutes, until the pasta and lentils are cooked, stirring in the kale half way through the cooking process.