Lentil & Tomato Pasta

Pasta was a staple dish during my student years. It is cheap, filling and delicious. However, I usually just mixed noodles with tomato sauce from a jar in my microwave. At least I’m honest about it.

I’ve been trying to get more creative with my pasta dishes, so this recipe really hits the mark. It is healthy, easy to make and delicious. A win all around!


Lentil and Tomato Pasta

Adapted from Canadian Living

  • 2 1/2 cups brown rice penne pasta noodles
  • 1/2 tbsp olive oil
  • 1/2 onion, chopped
  • 1/4 cup mushrooms, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp sage
  • 1 tsp parsley
  • pinch of sea salt
  • 1/2 tsp pepper, ground
  • 1 1/2 cups canned tomatoes
  • 1 cup lentils (cooked & drained or canned)

In a medium sized pan, add the onion, mushroom, olive oil and cook on medium heat until the onion begins to become tender.


Then, add the garlic powder, sage, parsley, salt and pepper and stir.

Add the tomatoes into the pan. Break up the tomatoes into smaller pieces in the pan and stir, increasing the heat to bring to a boil.


Once it begins to boil, reduce the heat and allow to simmer for about 10 minutes.

Add the lentils and mix together. Cook for another 5-7 minutes.


In a medium/large sized pot, cook the noodles in water with a pinch of salt. Cook  on high heat for about 8-12 minutes, or until noodles are tender yet firm.


When the noodles are ready, drain the noodles, but reserve 1/4 cup of the noodle water.

Pour the drained noodles back into the large pot and add the tomato and lentil mixture and stir. Add the reserved noodle water into the mixture and stir again.


This recipes serves about 3-4, so it can be easily doubled.


Nutrition information per serving (in a 4 pc serving):

  •  Calories: 222
  • Fat: 2.8g
  • Carbohydrates: 33.1g
  • Sugar: 3.3g
  • Sodium: 234mg
  • Fiber: 6.4g
  • Protein: 8g
  • Iron: 17% DV

Have a great weekend!


5 thoughts on “Lentil & Tomato Pasta

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