Vegan Tomato Lentil Pasta
A hearty, budget-friendly vegan pasta dish featuring a savory tomato and lentil sauce.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
16g protein
75g carbs
3g fat
Ingredients
For 4 servings
- 400 g pasta
- 100 g dried lentils
- 400 g canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 1 tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
- 500 ml water
Instructions
- 1
Rinse the dried lentils thoroughly under cold water.
- 2
In a pot, bring the water to a boil, add the lentils, and cook for 10 minutes until tender. Drain and set aside.
- 3
While the lentils cook, finely chop the onion and garlic.
- 4
In a large pan, heat vegetable oil over medium heat. Add the onion and garlic, sauté until the onion is translucent.
- 5
Add the canned diced tomatoes, oregano, basil, salt, and black pepper to the pan. Stir and let simmer for 5 minutes.
- 6
Stir in the cooked lentils and let the sauce simmer for another 5 minutes.
- 7
Meanwhile, cook the pasta according to package instructions, then drain.
- 8
Combine the cooked pasta with the lentil tomato sauce, mixing well to ensure the pasta is coated evenly.
- 9
Serve hot and enjoy.
Cook it this week.
NeatEat plans Vegan Tomato Lentil Pasta — and the rest of your week — around your budget, groceries included.