Creamy Tomato Lentil Pasta

Name: Creamy Tomato Lentil Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 120 g red lentils (rinsed); 1 x 400 ml can canned crushed tomatoes; 500 ml low-sodium vegetable stock; 1.5 tsp dried oregano; 300 g penne or rigatoni; 1 handful basil; 0.5 tsp chili flakes — optional

A silky tomato sauce made creamy by blended red lentils — nobody will guess where the body comes from.

35 mineasy4 servings$italianVeganVegetarianDairy-freeHigh fiber

Why it earns its place. The blended-lentil trick adds 9 g of fiber and real protein to pasta night with zero cream.

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Ingredients · 4 servings

2 tbspolive oil
1 mediumonion — diced
3 clovesgarlic — minced
120 gred lentils — rinsed
1 x 400 ml cancanned crushed tomatoes
500 mllow-sodium vegetable stock
1.5 tspdried oregano
300 gpenne or rigatoni
1 handfulbasil
0.5 tspchili flakes (optional)

Contains: gluten. Always check labels — brands vary.

Method

Soften onion in oil; garlic in for a minute.
5 min
Lentils, tomatoes, stock, oregano; simmer until the lentils collapse completely.
18 min
Blend the sauce smooth (stick blender right in the pot). Season boldly.
2 min
Cook pasta; toss with the sauce and a splash of pasta water. Basil and chili over.
10 min

Nutrition per serving

470calories

18 gprotein

76 gcarbs

10 gfat

9 gfiber

1.5 gsat fat

380 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 4 different plants toward your weekly variety.

Make it yours

allergyGluten-free pasta swaps in

cultureA swirl of yogurt or parmesan if dairy is welcome

costThe sauce alone freezes 3 months — double it

Storage. Sauce keeps 4 days and freezes; pasta best fresh.

28 min · dinnerBaked Cod Puttanesca 55 min · batchBatch Lentil-Walnut Bolognese 45 min · batchBatch Turkey & Zucchini Meatballs 45 min · lunchEverything-In Minestrone

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