Speedy Lentil Tomato Pasta
Speedy Lentil Tomato Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Lentil Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, optional
- 28 ounces crushed tomatoes, can
- 1 1/2 cups vegetable broth
- 15 ounces brown or green lentils, can, rinsed and drained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 15 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant, stirring constantly.
⏱️ 1 min
- 4
Pour in the crushed tomatoes and vegetable broth. Stir in the rinsed and drained lentils, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
Add the cooked and drained pasta to the lentil tomato sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes more, allowing the pasta to absorb some of the sauce.
⏱️ 2 min
- 6
Remove from heat. Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Lentil Tomato Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Lentil Tomato Sauce
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, optional
- 28 ounces crushed tomatoes, can
- 1 1/2 cups vegetable broth
- 15 ounces brown or green lentils, can, rinsed and drained
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh basil, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 15 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant, stirring constantly.
⏱️ 1 min - 4
Pour in the crushed tomatoes and vegetable broth. Stir in the rinsed and drained lentils, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
Add the cooked and drained pasta to the lentil tomato sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes more, allowing the pasta to absorb some of the sauce.
⏱️ 2 min - 6
Remove from heat. Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese, if desired.
⏱️ 1 min