Description
A flavorful and wholesome one-pot tomato lentil pasta that combines spaghetti noodles, tomato sauce, lentils, and a medley of Mediterranean-inspired ingredients for a quick, nutritious, and comforting meal.
Ingredients
Main Ingredients
- 1 Tbsp vegetable oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1 vegetable bouillon cube
- 1 tsp Italian seasoning
- ½ tsp chili flakes
- 10.582 oz (about 300g) spaghetti noodles
- 3 cups tomato-based pasta sauce
- 2 cups boiling water
- 2 cups cherry tomatoes, halved
- 1½ cups cooked brown lentils
- ½ cup green olives, sliced
- ⅓ cup oil-packed sun-dried tomatoes, chopped
- 1 Tbsp capers
- 2 cups fresh spinach
Instructions
- Heat oil and sauté aromatics: Heat the vegetable oil in a large pot over medium-high heat. Once hot, add the minced garlic, chopped onion, vegetable bouillon cube, Italian seasoning, and chili flakes. Cook for 2 to 3 minutes, stirring occasionally, until the onions are translucent and fragrant.
- Add main pasta ingredients: Incorporate the spaghetti noodles, tomato-based pasta sauce, boiling water, halved cherry tomatoes, cooked brown lentils, sliced green olives, chopped sun-dried tomatoes, and capers into the pot. Stir well to combine all ingredients.
- Simmer pasta: Bring the mixture to a gentle simmer, then partially cover the pot with a lid. Cook over medium heat for 10 to 15 minutes, stirring every few minutes to prevent the pasta from sticking to the pot’s bottom. Continue cooking until the pasta reaches an al dente texture.
- Add spinach: Once the pasta is al dente, add the fresh spinach to the pot and stir it in. Cook for an additional minute until the spinach wilts and is evenly distributed.
- Serve: Dish the pasta generously into bowls. Garnish as desired and enjoy your wholesome one-pot tomato lentil pasta!
Notes
- For added protein, you can substitute brown lentils with cooked red lentils or chickpeas.
- Use gluten-free pasta if you require a gluten-free meal.
- Adjust chili flakes according to your spice preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
