Tomato and Lentil Pasta
A simple, filling family dinner that makes enough for tomorrow’s lunch too.
This tomato and lentil pasta is one of those useful meals that is inexpensive, easy to make and surprisingly filling. The red lentils cook into the tomato sauce, while grated carrot adds sweetness and helps the meal stretch further.
The recipe makes approximately eight family portions: dinner for two adults and two children, followed by lunch for the same family the next day.
Ingredients
- 500g dried pasta
- 250g dried red lentils
- 2 tins of chopped tomatoes
- 1 medium onion
- 2 carrots
- 1 tablespoon tomato purée
- 1 vegetable stock cube
- 1 teaspoon mixed dried herbs
- 1 tablespoon vegetable oil
- Approximately 700ml water
- A small pinch of salt, if needed
Check the sauce before adding salt because the stock cube may already provide enough seasoning, particularly when cooking for younger children.
Method
- Peel and finely chop the onion. Wash or peel the carrots and grate them using the coarse side of a grater.
- Heat the oil in a large saucepan over a low-to-medium heat. Add the onion and grated carrots, then cook gently for about five minutes. Stir regularly so they soften without burning.
- Rinse the red lentils in a sieve under cold running water.
- Add the lentils, chopped tomatoes, tomato purée, mixed herbs and crumbled stock cube to the saucepan.
- Pour in approximately 700ml of water. Stir well and bring the sauce to a gentle simmer.
- Cook for 20–25 minutes, stirring occasionally, until the lentils are completely soft. Add a splash of water if the sauce becomes too thick before the lentils have finished cooking.
- While the sauce cooks, boil the pasta according to the packet instructions. Before draining it, save a mugful of the pasta water.
- Drain the pasta and stir it into the tomato and lentil sauce. If the mixture feels too thick, add a little of the saved pasta water.
- Serve half of the pasta for dinner. Divide the remaining half into clean containers so it cools more quickly.
Why save the pasta water?
The cloudy water left after cooking pasta contains starch. Adding a small amount loosens the sauce while helping it cling to the pasta. It means you can stretch the meal without making the sauce watery.
Storing the extra portions
- Cool the spare portions as quickly as possible.
- Cover and place them in the fridge within two hours of cooking.
- Use the refrigerated portions for lunch the following day.
- If serving cold, only do so if the meal was cooked and stored safely.
- If reheating, heat it until steaming hot throughout and only reheat it once.
- Add a spoonful of water before reheating because the pasta will absorb some of the sauce overnight.
Ways to adapt it
Use what you already have
- Add frozen mixed vegetables near the end of cooking.
- Use an extra carrot if one needs using up.
- Add a little grated cheese when serving if it is already open.
- Blend the sauce before adding the pasta if your children prefer a smoother texture.
- Use half a chopped pepper, courgette or mushrooms before they go to waste.
- Add chilli flakes to the adults’ portions at the table.
Waste-less tip
Don’t automatically peel the carrots
If the carrots are fresh and the skins are in good condition, give them a thorough wash and grate them with the skins still on. It saves time and leaves less food for the bin.
If you do peel them, clean vegetable peelings can be saved in the freezer with suitable onion and celery trimmings until you have enough to make vegetable stock.
How much does it cost?
Using own-brand ingredients from the Week 1 shopping list, the whole batch should cost approximately £2.75–£3.50. That works out at roughly 35–45p per portion.
Prices will vary between supermarkets, but this remains an inexpensive meal because the main source of protein comes from dried lentils rather than meat.
Return to the weekly plan
See the complete Week 1 shopping list, breakfasts, lunches and evening meals.
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