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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!