One-Pot Tomato Lentil Pasta

One-Pot Tomato Lentil Pasta

How is everyone doing? Good, I hope? I’ve had such a great weekend. Summer has finally arrived and I had a lovely time visiting an old school friend. The recipe might be a slight contrast to this warm weather, but it can easily serve as dinner for summer nights when you would rather stay out doing something fun. This lentil pasta is so delicious and comes together in just one pan! How good is that?!

One-Pot Tomato Lentil Pasta

This is again not one of the prettiest meals around, but isn’t all comfort food a little messy? That’s part of it’s charm in my opinion. It looks homely and reminds me that good things don’t always have to look perfect. In a way most pasta dishes are a little like that. I grew up with a lot of pasta and they always feel a little like home.

Of course at the time we made a lot of Bolognese-style pasta, but I’ve honestly come to prefer lentils to ground meat. Their texture is much better and they leave more room for the tomatoes and other vegetables to shine. Plus lentils also contain loads of protein and iron, so no one has to worry about lacking any nutrients either! So what are you waiting for? Time to dig into this delicious, big bowl of comfort food! ?

One-Pot Lentil Tomato Pasta

Lentils, pasta and veggies come together in just one pan for a comforting, vegan dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 1
Calories: 674kcal
Author: Selina Carlhoff


  • 1/2 onion
  • 1/4 courgette/zucchini
  • 1/4 aubergine/eggplant
  • 1 large garlic clove
  • oil to cook
  • salt and Pepper
  • 1/4 cup red lentils dry
  • 250 g tomato passata
  • 80 g Penne pasta
  • 1/2 cup water/vegetable stock
  • 1 tbsp oregano & basil dried
  • 2 handfuls spinach


  • Chop the onion, courgettes and aubergine into small pieces. Heat oil in a medium-sized pot, add vegetables and season with salt and pepper. Cover with a lid and cook the vegetables on medium-high heat until beginning to soften, this should not take longer than 5 min.
  • Cut up the garlic and add to the pan. Tip the lentils into the pan and immediately add the passata. Stir to combine and cover to simmer for 5 min.
  • Add the pasta and stir in the water or vegetable stock. Season with oregano and basil. Cover and leave to simmer for 15-20 min or until the lentils and pasta are cooked, but still have a little bite. Check every 5 minutes or so and add water if necessary to prevent the pasta from drying out.
  • When the pasta and lentils are cooked, turn off the heat and stir in the spinach. Serve and enjoy!

If you like this lentil pasta, you should also check out my easy red “pesto” pasta recipe and tag me on Instagram @fossilsandfusilli! ?
Hope you’re enjoying the summer and until next time ?

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