One‑pot tomato and red lentil pasta
Cheap, pantry-friendly one‑pot pasta that stretches to feed a family — red lentils thicken the sauce so you get hearty, saucy bowls with minimal fuss.
This is the kind of recipe that actually makes weeknight life easier: cheap storecupboard staples, one pan to wash and a family-friendly finish. Red lentils bulk out the sauce and melt into it, so you get a saucy, almost-meaty mouthfeel without spending on meat.
Make it as-is for a comforting, filling main or leave out the cheddar for a dairy-free version. It’s ideal when you need something quick, low-cost and reliably loved by kids and adults alike.
Ingredients
- 300 g dried pasta — penne or fusilli preferred
- 200 g dried red lentils
- 800 g tinned chopped tomatoes
- 30 g tomato purée
- 1 brown onion — medium, finely chopped
- 3 garlic cloves — crushed
- 30 ml olive oil
- 20 g vegetable stock powder — or 2–3 stock cubes
- 1.2 l water
- 5 ml dried oregano
- 5 ml dried mixed herbs
- 5 ml sugar — to balance the tomatoes
- 5 ml salt
- 5 ml black pepper — freshly ground
- 100 g grated cheddar — optional — omit for vegan/dairy-free
- 10 g fresh parsley — optional, roughly chopped
Instructions
Finely chop the brown onion and crush the garlic cloves.
Heat the olive oil in a large saucepan over a medium hob. Add the chopped brown onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the crushed garlic for the last minute.
Stir in the tomato purée, dried oregano, dried mixed herbs and sugar and fry for 90 seconds to deepen the flavour.
Add the tinned chopped tomatoes, dried red lentils, vegetable stock powder, water, salt and black pepper. Bring to a vigorous boil, then add the dried pasta and reduce to a steady simmer. Stir thoroughly to combine, then simmer uncovered, stirring every 3 minutes to stop the pasta sticking, for 12 minutes or until the pasta is cooked and the lentils have mostly broken down, creating a thick, saucy texture.
Check texture and seasoning. If the sauce is thicker than you like, stir in up to 100 ml extra water and simmer 2 minutes. Adjust salt and black pepper to taste.
Serve straight from the pan, scattering grated cheddar and fresh parsley over each portion if using.
Tips
- Stir regularly during the simmer — one‑pot pasta sticks easily if left unattended. Scrape the base each time you stir.
- If you want more veg, add a diced carrot or a handful of frozen peas with the tomatoes; increase the water by 100 ml if using extra veg.
- To make this vegan, omit the grated cheddar and finish with a drizzle of olive oil or a sprinkle of nutritional yeast.
- Make‑ahead: cool fully, refrigerate up to 3 days. Reheat gently with a splash of water to loosen the sauce.
- Freezing: this freezes well. Portion into airtight tubs and freeze up to 3 months; defrost overnight in the fridge before reheating.
Substitutions
dried pasta → gluten-free pasta 300 g
Stays closegrated cheddar → 50 g grated vegan cheese or omit entirely
Noticeably differentdried red lentils → split yellow lentils 200 g (similar breakdown) or brown/green lentils 200 g — brown/green keep more texture and need longer cooking
Stays closevegetable stock powder → 2–3 vegetable stock cubes
Stays close
Nutrition
Per serving · estimated
- 680
- Calories
- 30 g
- Protein
- 100 g
- Carbs
- 18 g
- Fat
- 11 g
- Fibre
- 7 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — swap to a gluten-free dried pasta (same weight). Cooking time may vary slightly, so follow the pasta packet and add extra water if it thickens too quickly.
How do I stop the pasta from sticking?
Stir every 2–3 minutes during the simmer and make sure you use the full 1200 ml water. If it looks dry before the pasta is done, add 50–100 ml hot water and keep simmering.
Can I prepare this in advance?
Yes — cool and refrigerate up to 3 days. Reheat gently in a pan with a splash of water, stirring until piping hot. Freezes well for up to 3 months.
My lentils fell apart — is that a problem?
Not at all. Red lentils break down and thicken the sauce; that’s what gives this dish its lovely texture. If you prefer distinct lentils, use brown or green lentils and cook longer.
Community Photos
No photos yet
Be the first to share your creation!
