Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped small
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup lentils, rinsed (brown, green, or red)
- 8 ounces dry pasta (penne, fusilli, or shells)
- 4 cups broth or water
- Salt and pepper to taste
- Optional: red pepper flakes, fresh basil, spinach, parmesan or vegan parm
Instructions
- Warm a splash of olive oil in a medium to large pot. Add onion and cook until soft, around 4 to 6 minutes.
- Add garlic and tomato paste. Stir for 30 seconds to 1 minute until fragrant.
- Pour in crushed tomatoes and your broth or water. Stir in lentils, salt, and pepper. Bring to a gentle boil.
- Once boiling, add dry pasta and stir to combine.
- Lower the heat to let it simmer, stirring occasionally. Cook until pasta is tender and lentils are done, about 12 to 18 minutes.
- If too thick, add a little more water. If too thin, simmer uncovered for a minute or two.
- Turn off the heat and adjust seasoning to taste.
- Finish with fresh basil, spinach, or cheese. Drizzle with olive oil if desired.
Notes
This dish tastes even better the next day and is great for meal prepping. You can also tweak the lentil sauce with spices and herbs to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg