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Lentil Tomato Pasta Recipe

A simple vegan pasta dish combining lentils and tomato sauce for a protein-rich, comforting, and everyday-friendly meal.

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Pasta penne or fusilli: 300 g
  • Cooked lentils brown or green: 1½ cups (240 g)
  • Olive oil: 1½ tablespoons
  • Onion finely chopped: 1 medium
  • Garlic minced: 3 cloves
  • Tomato puree or crushed tomatoes: 1½ cups 360 ml
  • Tomato paste: 1 tablespoon
  • Italian seasoning: 1 teaspoon
  • Chili flakes: ¼ teaspoon
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Pasta cooking water: ½ cup as needed
  • Fresh basil or parsley chopped: 2 tablespoons

Method
 

  1. Cook pasta in salted water until al dente, then drain and reserve ½ cup cooking water.
  2. Heat olive oil in a pan and sauté onion until soft and translucent.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Stir in tomato puree, tomato paste, seasoning, chili flakes, salt, and pepper.
  5. Simmer sauce for 10 minutes until slightly thick.
  6. Add cooked lentils and mix gently.
  7. Add pasta and splash of reserved water, tossing to coat evenly.
  8. Cook two minutes until glossy and well combined.
  9. Finish with fresh herbs and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 390 kcal
  • Total Fat: 8 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 58 g
  • Fiber: 10 g
  • Protein: 18 g

Vitamins & Minerals (Per Serving, % DV)

  • Folate: 40%
  • Iron: 25%
  • Magnesium: 18%
  • Potassium: 20%
  • Vitamin B6: 22%

Additional Notes / Tips

  • Add olives or mushrooms for extra depth.
  • Use red lentils for softer texture.
  • Leftovers taste better, like calm confidence.