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Pantry Tomato Lentil Pasta

A hearty, comforting pasta dish made with a simple tomato lentil sauce, perfect for feeding a family of six on a budget.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound pasta (spaghetti, penne, or whatever is on sale)
  • 1 tablespoon oil or butter
  • 1 onion, chopped (optional but adds flavor)
  • 3 to 4 cloves garlic, chopped (or 1 teaspoon garlic powder)
  • 1 cup dry lentils (brown or green)
  • 1 large can crushed tomatoes (28 ounces)
  • 2 cups water or broth
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon sugar (optional, helps if tomatoes taste sharp)
  • 1 to 2 teaspoons Italian seasoning or dried oregano and basil
  • to taste Black pepper, chili flakes, or hot sauce

Method
 

Preparation
  1. Rinse lentils quickly in a strainer. Pick out any tiny stones.
  2. In a pot, warm oil and cook onion for 3 to 4 minutes until soft. Add garlic and stir for 30 seconds.
Cooking
  1. Add lentils, crushed tomatoes, water, salt, and seasoning. Bring to a gentle boil, then lower heat and simmer for 20 to 25 minutes, stirring now and then.
  2. While it simmers, cook pasta in salted water until just tender. Save about 1 cup of pasta water before draining.
  3. Stir sauce, taste, and adjust. Add sugar if needed. If sauce is thick, splash in a little pasta water.
  4. Toss pasta with sauce or serve sauce over pasta. Add pepper or chili flakes on top.

Notes

If you want another cozy dinner idea, try creamy cheesy Rotel pasta for a different vibe. Cook the pasta just until tender, not mushy, for better reheating.