This Tomato Lentil Pasta is sure to become a staple dinner. Full of fibre-rich lentils, kale, and whole-grain pasta, it’s hearty, satisfying, and delicious.
Most of the meals I cook are impromptu. You know, a little bit of this, a little bit of that. This recipe in particular though was a result of using up a few items we had in the fridge, like some diced tomatoes and a few leaves of kale, and a can of lentils in the cupboard. It was perfectly filling and delicious. Isn’t it so nice when recipes turn out just right?!
This is actually one of two very easy, 5-ingredient plant-based dinner recipes I’ve planned on sharing here on the blog. And that’s what I love about this meal so much: you only need a few wholesome ingredients and maybe 30 minutes. It’s also a bonus that this is a very budget-friendly meal.
This recipe is rich in gut-friendly prebiotic fibre from green lentils, mineral-rich kale, and
How to Make Tomato Lentil Pasta
This recipe is so, so simple. All you need is:
- 100% whole grain fusilli pasta (I used brown rice)
- diced tomatoes (I like Al Muir Glen’s Organic Fire Roasted tomatoes for this recipe)
- canned green lentils, or cooked yourself
- kale
- garlic
- a bit of olive oil
- salt and pepper
Tomato Lentil Pasta
A 30 minute plant-based dinner made with fire roasted tomatoes, green lentils, garlic and kale.
Ingredients
- 1 package (454g) 100% whole grain fusilli pasta (I used brown rice)
- 2 cups diced tomatoes (I like fire-roasted!)
- 400 ml canned or cooked green lentils (about 1.5-2 cups)
- 3 kale leaves, stems removed, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
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Cook pasta according to pasta directions.
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In large pan, sautee minced garlic in olive oil until lightly browned, about 3 minutes.
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Remove tough stems from kale and roughly chop leaves. Then add to pan along with diced tomatoes, green lentils, salt and pepper. Stir and let cook about 10-15 minutes.
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Once pasta is fully cooked, drain and rinse. Add to pan with sauce and combine. If desired, top with a sprinkle of organic grated cheese.
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Serve immediately and enjoy!
I hope you enjoy this SUPER simple recipe! Share your photos on Instagram and tag me @meghanlivingstone if you give this a try.
I’m going to make the tomato lentil pasta. Perfect vegan meal!
I hope you enjoy it, Kris!
A very quick and comforting dish. It’s not easy to find kale in France so I used spinach instead and it turned out so yummy! Thanks for another great recipe! 🙂
So glad you enjoyed this one Daphné! It’s such an easy one to make. Spinach is definitely a good option too!