This incredible homemade lentil pasta recipe transforms simple red lentils into delicious, protein-rich pasta using just three ingredients. Perfect for vegans and anyone looking for a healthy, gluten-free alternative to traditional pasta, this recipe creates tender gnocchi-style dumplings and fresh pasta sheets that pair beautifully with any sauce. The silken tofu acts as a natural egg substitute, binding the lentil flour into a workable dough that’s both nutritious and satisfying.
Ingredients
- 1.5 cups red lentils (300g / 11oz)
- 1 block silken tofu (300g / 11oz)
- 2 tablespoons red palm oil or olive oil (30ml)
- Salt to taste
- Extra lentil flour for dusting
Instructions
Preparing the Lentil Flour
- Grind the lentils: Place 1.5 cups of red lentils in a high-powered blender or food processor. Grind until they reach a fine powder consistency, similar to flour.
- Sieve the flour: Pass the ground lentils through a fine-mesh sieve to remove any larger pieces and achieve a smooth, uniform flour texture. This step ensures your pasta will have the right consistency.
Making the Tofu “Egg” Mixture
- Prepare the binding mixture: In a blender, combine the silken tofu, red palm oil (or olive oil), and a pinch of salt. Blend until completely smooth and creamy, creating your egg substitute.
Creating the Pasta Dough
- Combine ingredients: Pour the creamy tofu mixture into the sieved lentil flour. Mix thoroughly until you achieve a homogeneous dough.
- Adjust consistency: If the dough feels too crumbly, add small amounts of water, one tablespoon at a time, until the dough holds together well.
- Form the dough: Shape the mixture into a smooth ball and let it rest for 5 minutes.
Shaping the Pasta
- Prepare work surface: Place the dough on a lightly floured surface and dust the top with additional lentil flour.
- Make gnocchi: Roll the dough into a long rope, then divide into four equal pieces. Roll each piece into a long rope and cut into 3/4-inch pieces for gnocchi-style pasta.
- Create pasta sheets: For flat pasta, roll portions of dough into thin sheets and cut into your desired shape, such as pappardelle or thinner noodles. A pasta machine can be used for even thickness.
Cooking the Lentil Pasta
- Boil water: Bring a large pot of lightly salted water to a rolling boil.
- Cook gnocchi: Add the lentil gnocchi to the boiling water and cook for approximately 10 minutes, or until they float to the surface.
- Cook pasta sheets: Fresh lentil pasta sheets will cook in 3-5 minutes, depending on thickness.
- Drain and serve: Remove the cooked pasta with a slotted spoon and serve immediately with your favorite sauce.
Serving Suggestions
This versatile lentil pasta pairs wonderfully with fresh spinach and sesame dressing, classic marinara sauce, pesto, or a simple olive oil and garlic preparation. The neutral flavor of the lentil pasta makes it an excellent canvas for both light and robust sauces.
Storage Tips
Fresh lentil pasta can be stored in the refrigerator for 1-2 days. Due to the absence of gluten, handle the dough gently as it’s more fragile than traditional wheat pasta. For longer storage, the shaped pasta can be frozen on a baking sheet and then transferred to freezer bags for up to 3 months.
Recipe Information
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people
Nutrition Information (per serving)
- Calories: 285
- Protein: 18g
- Carbohydrates: 42g
- Fat: 6g
- Fiber: 8g
- Iron: 4mg
- Folate: 180mcg
This homemade lentil pasta recipe proves that healthy eating doesn’t require sacrificing flavor or satisfaction. The high protein content from lentils makes it a complete meal, while the simple preparation method means anyone can master this technique. Whether you’re following a vegan diet, avoiding gluten, or simply looking to incorporate more plant-based proteins into your meals, this three-ingredient lentil pasta delivers on both nutrition and taste. The versatility of this recipe allows for endless creativity in the kitchen, making it a valuable addition to your repertoire of healthy, homemade comfort foods.