Lentil and vegetable pasta in a tomato sauce

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Serves: 2


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  • 1 tbsp tomato puree

  • 2 tbsp oil

  • 1 stock cube

  • 1 tsp cinnamon

  • 1 large onion chopped

  • 2 tins chopped tomato

  • 1 courgette chopped

  • 1 tsp mild chilli powder

  • 2 cloves garlic crushed

  • 3 handfuls pasta

  • 1 carrot grated

  • 2 handfuls lentils (I used red but any would be ok)

  • 1 splash Worcestershire sauce

  • 7 mushrooms chopped


  1. Heat oil in large frying pan and add carrot, courgettes, onion, mushrooms and garlic. Fry over a medium heat until softened, stirring frequently.
  2. Rinse lentils and boil lentils and pasta until done.
  3. Add tomatoes, cinnamon, chilli powder, tomato puree and Worcestershire sauce, and crumble in stock cube. Stir until well mixed and simmer until the sauce thickens, about 30 minutes.
  4. Add lentils and pasta. Toss well until they are covered in sauce. Serve!

Handy Hint

Boil lentils and pasta in the same pan to save on washing up. You can add any veg you need to use up to this dish, making it tasty and economical.

Additional Information

  • pulses

  • Pasta

  • Vegetarian

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Your comments

  • CharCharBaGOOOOOOORE 13/10/08 22:25

    I really enjoyed this, it was very filling and healthy. I had saved some to have for lunch tomorrow, but I ate it for supper instead!