This Creamy Red Lentil Pasta is a great protein-packed, nutritious Low FODMAP vegan recipe! It's so simple and tasty!

Creamy Red Lentil Pasta [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Red Lentil Sauce:

  • 2.47 ounces dry red lentils*
  • 280 ml water
  • 4 medium-sized carrots finely diced
  • 1 red bell pepper cut
  • 1 leek only the green parts*
  • 14 ounces plum tomatoes finely diced
  • 1 tablespoon black pepper
  • 1/4 tablespoon cinnamon
  • 1/4 tablespoon cumin
  • 1/4 tablespoon paprika
  • 3 tablespoons garlic-infused olive oil*

For Serving:

  • 10.6 ounces pasta I used gluten-free brown rice

For Topping:

  • 3.5  crushed walnuts optional
  • fresh parsley optional
  • vegan parmesan optional


  1. Heat a larger pot, once heated add the garlic-infused olive oil, the leek and stir for 5min, continue by adding the carrots, tomatoes and bell pepper, season with salt, black pepper, cinnamon, cumin paprika. Fry for another 5min.
  2. In the same pan add the lentils and water, cover the pan and let it simmer for 15min to 20min(until the lentils get tender)
  3. While the sauce is cooking, in a separate pan boil the pasta.
  4. When the sauce is all done and the preferred thickness is achieved, either with a masher or hand blender, mash the sauce. Be careful to not overdo it, it should still have the texture of the vegetables and lentils. (I would say just a few seconds with the blender just to combine the ingredients together, you don't want your final result to be a soup!)
  5. Once the sauce is ready, serve it over the pasta.
  6. Top it with crushed walnuts, fresh parsley or any other topping of choice.
  7. Best when fresh( or store the sauce separately from the pasta(up to 2 days)) the gluten-free pasta doesn't keep well.


This site uses Akismet to reduce spam. Learn how your comment data is processed.