October 24

5-ingredient Red Lentil Pasta

5-ingredient Red Lentil Pasta

Cook Time15 mins
Total Time30 mins
Course: Main Course
Keyword: high-protein, oil-free, soy-free, vegan
Servings: 4
Calories: 299kcal
Author: J. Plants


  • 300 g. | 1½ cup Red lentils cooked or canned
  • 150 g. | 1½ cup Whole wheat pasta dry
  • 20 g. | 2 tbsp Rosemary fresh or dried
  • 150 g. | ½ cup Pistachios shelled
  • 60 ml. | ¼ cup Lemon juice
  • 60 ml. | ¼ cup Water


  • Put a large pot over medium-high heat and add the vegetable stock along with the green lentils.
  • Bring the water to a boil and turn the heat down to medium.
  • Cook the lentils for about 15 minutes, without covering the pot, remove any foam produced by the lentils and stir occasionally.
  • Add the mushrooms and thyme to the pot, bring the heat down to a simmer, cover the pot with a lid and let it simmer for another 10 minutes.
  • Remove the stem, seeds and placenta of the bell pepper and dice the flesh.
  • Add the bell pepper to the pot, then make sure to stir well and let it simmer for another 5 minutes.
  • Turn the heat off and let the soup cool down for 5 minutes.
  • Divide between two bowls, serve with the optional toppings and enjoy!
  • Store the soup in an airtight container in the fridge, and consume within 2 days. Alternatively, store in the freezer for a maximum of 60 days and thaw at room temperature. The soup can be reheated in a pot or the microwave.


If you’re using dry lentils, cook them in vegetable stock for a more flavorful dish.
Whole wheat pasta (gluten)
 (can be substituted with lentil pasta)

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN


Click here for a full list of International retailers like amazon for the kindle ebook, paperbacks and hardcover versions of the book!



Oil-Free, Refined Sugar-Free, Soy-Free

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