Quick Lentil and Tomato Pasta
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American
Keyword: Lentils, Quick
Servings: 4 servings
Calories: 499kcal
- 200 g black lentils or green lentils
- ½ lb dry pasta farfalle, spiral or other small pasta preferred
- 15 oz canned crushed tomatoes or other unsalted, unseasoned tomato sauce
- 1 tbsp olive oil
- 2 tsp oregano
- 2 cloves garlic or 1 tsp dry minced garlic, or ½ tsp garlic powder
- 1 onion optional
- ¼ tsp red pepper flakes
- 2 oz Parmesan optional
First, cook the lentils. Heat at least 1 liter water in the kettle (or over the stove) until boiling. Add to a medium sauce pot and add about 1 tsp salt per liter. Add lentils and bring to a boil. Reduce heat to low-medium-low, cover and cook for 10-20 minutes, depending on the lentil type. When done, drain lentils.
Heat an appropriately large pot of water over high heat (or use the kettle again to kickstart this) to cook the pasta. Cook according to package directions.
Prepare tomato sauce by heat oil in a skillet or Dutch oven and adding spices until they're fragrant. Then add crushed tomatoes and cook down some on a low heat. Add salt and pepper to taste.
When lentils are done, combine with the tomato sauce. When pasta is done, combine with the whole thing. Serve with freshly grated Parmesan on top and a side vegetable or salad, if available.
Calories: 499kcal | Carbohydrates: 79g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 378mg | Potassium: 512mg | Fiber: 15g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 14mg | Calcium: 271mg | Iron: 7mg