Red Lentil & Spinach Pasta Recipe

I haven’t posted in a while, as I was so busy cooking for my clients and catering. But I just whipped up a nice little dish - red lentil and spinach pasta - and I couldn’t not post it!


This dish is:

  • full of protein

  • filling

  • quick to make

  • healthy

  • vegan (of course :)

  • easily make it gluten free by opting for a gluten free pasta

Let’s make it!


Serves: 4

Time: 30 min


  • 300 g wholewheat pasta of choice (GF makes the whole dish GF)

  • 1 tbsp vegetable oil

  • 1 cup red lentils

  • 1 large white onion, chopped

  • 2.5 cups vegetable broth

  • 2 cloves of garlic, minced

  • 3 tbsp tomato puree

  • 4 cups baby spinach

  • 2 tbsp nutritional yeast

  • 1/2 tsp black pepper

  • 1 tsp turmeric

  • juice of half a lemon

  • salt to taste


  1. Make your pasta according to package instructions and set aside.

  2. Heat the oil in a medium sized pot and cook your onion for about 5 minutes, until it becomes translucent. Add garlic, tomato paste and a pinch of salt and cook for another minute.

  3. Add your lentils, veggie broth, pepper, turmeric and salt to taste and cook on medium heat for about 15 minutes, until the lentils start to ‘fall apart’. If needed, add more water, but the sauce should be thick and not runny.

  4. Stir in nutritional yeast and spinach and cook until spinach reduces in size significantly. Add lemon juice. Try it and season with more salt if needed.

  5. Mix your sauce with pasta and enjoy!

Try the recipe, share it, and follow me on Instagram @nobulljustamaryllis for more delicious veganismsmsms :D