CentMenu / Lunch
Pasta with lentil tomato sauce
Canned lentils turn a basic tomato sauce into a filling pasta lunch.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 11.29 oz (320 g) pasta
- 1.06 lb (480 g) cooked lentils
- 1.1 lb (500 g) passata
- 1 carrot
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pot over medium heat. Finely chop 1 onion, 2 garlic cloves and 1 carrot and sauté for 5 minutes.
Add 1.1 lb (500 g) passata, 2¾ tsp (2 g) dried oregano and ½ tsp (3 g) salt and simmer over low heat for 10 minutes.
Drain and rinse 1.06 lb (480 g) cooked lentils, add to the sauce and simmer for 5 minutes.
Meanwhile, cook 11.29 oz (320 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain.
Toss the drained pasta with the lentil sauce and serve hot.