Tomato and lentil pasta
A weeknight pasta that makes six portions from a four-person dinner, so Tuesday's lunch is already cooked.
- Servings
- 4
- Prep
- 10 mins
- Cook
- 20 mins
- Active total
- 30 mins
Ingredients
For 4 servings, plus 2 to store
- dried penne400 g
- dried red lentils150 g
- tinned chopped tomatoes2 × 400 g
- onion, finely chopped1
- garlic, sliced3 cloves
- olive oil2 tbsp
- dried oregano1 tsp
- vegetable stock500 ml
- hard cheese, grated40 g
Method
Warm the olive oil in a large pan and soften the onion for 5 minutes.
Add the garlic and oregano and cook for 1 minute until fragrant.
Stir in the lentils, chopped tomatoes and stock. Simmer for 18 minutes, until the lentils are tender and the sauce has thickened.
Meanwhile, cook the penne in well-salted boiling water until al dente.
Drain the pasta, keeping a mugful of the cooking water. Fold the pasta through the sauce, loosening with the reserved water as needed.
Serve four portions with the grated cheese. Set the remaining two portions aside to store.
Storage · after dinner
Cool the two extra portions within one hour, then refrigerate in a sealed container for Tuesday's lunch. Reheat until piping hot throughout.
Checked against this household's rule: no peanuts. No ingredient in this recipe contains peanuts.
This is an illustrative recipe from the YesChef sample week, not a household’s own plan.