Tomato Lentil Pasta

by | May 14, 2020 | Entrées

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
5 from 1 vote
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Tomato Lentil Pasta

A 30 minute plant-based dinner made with fire roasted tomatoes, green lentils, garlic and kale.

Course Main Course
Cook Time 30 minutes
Servings 4 servings
Author Meghan

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

  1. Cook pasta according to pasta directions.

  2. In large pan, sautee minced garlic in olive oil until lightly browned, about 3 minutes.

  3. 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.

  4. 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.

  5. 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.

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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4 Comments

  1. Kris Vaughan

    I’m going to make the tomato lentil pasta. Perfect vegan meal!

    Reply
    • Meghan

      I hope you enjoy it, Kris!

      Reply
  2. Daphné

    5 stars
    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! 🙂

    Reply
    • Meghan

      So glad you enjoyed this one Daphné! It’s such an easy one to make. Spinach is definitely a good option too!

      Reply

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MEGHAN LIVINGSTONE, CNP

Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for mindful eating and intuitive living. I’m here to inspire you to listen to your body, connect with yourself, and create a fulfilling life that’s completely unique to you.

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