One-Pot Tomato Lentil Pasta
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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!