DINNER · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Tomato & lentil pasta
A tomato sauce built around cooked lentils.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 10 oz dry pasta
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 can (28 oz) crushed tomatoes
- 2 cups fully cooked lentils
- 1 tsp dried oregano
- ¼ tsp salt
Make it
- Warm oil in a saucepan. Cook onion for 7–9 minutes; add garlic for 30 seconds.
- Add tomatoes, cooked lentils, oregano and salt. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook pasta according to its package. Reserve ½ cup cooking water before draining.
- Toss pasta with sauce, loosening with reserved water if needed.
Make room for your circumstances.
Allergens: Wheat/gluten; pasta may contain egg
Substitution: Choose a suitable gluten-free or egg-free pasta and check labels.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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