Tomato and Red Lentil Pasta

Split red lentils soften into a tomato sauce and give this pasta a hearty texture without meat. Finely chopped carrot and onion add sweetness, while a little reserved pasta water helps the sauce cling to the tubes. Cook the lentils until fully tender before adding the pasta; tomato acidity can make their cooking time less predictable.

Serves: 4 servings. Estimated prep: 15 minutes. Estimated cooking: 35 minutes. Timings are estimates; use the texture and temperature checks below.

Equipment: A medium saucepan, a large pasta pot, colander and measuring jug. Keep a kettle of hot water nearby for adjusting the lentil sauce.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 3 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 150 g dry split red lentils, rinsed and drained
• 1 can (400 g) crushed tomatoes
• 600 ml low-sodium vegetable stock, plus hot water as needed
• 1 teaspoon dried oregano
• 300 g dry rigatoni or penne
• 1/2 teaspoon fine salt, then adjust to taste
• 1/4 teaspoon ground black pepper
• A small handful of fresh basil leaves, torn

Instructions

1. Soften the vegetables. Warm the oil in a medium saucepan over medium heat. Cook the onion and carrot for 8–10 minutes, stirring regularly, until the onion is soft. Add the garlic and cook for 1 minute.
2. Build the sauce. Stir in the tomato paste for 1 minute. Add the rinsed lentils, crushed tomatoes, vegetable stock and oregano. Bring to a simmer, then turn the heat down to maintain gentle bubbling.
3. Cook the lentils. Simmer partly covered for about 20–30 minutes, stirring regularly so the lentils do not stick. Check a spoonful: the lentils should be soft, with no chalky centre. Add hot water in 60 ml portions if the pan becomes dry before they soften. Older lentils may take longer.
4. Cook the pasta. Once the lentils are nearly tender, boil the pasta in a separate pot according to the packet instructions. Reserve about 250 ml of the cooking water before draining. Do not rinse the cooked pasta.
5. Combine. Season the sauce with the salt and pepper, tasting first if the stock is salty. Stir in the drained pasta. Add reserved pasta water a little at a time until the sauce coats the pasta without becoming soupy. Heat together for 1–2 minutes.
6. Serve. Tear the basil over the pasta and serve straight away. The sauce thickens as it stands, so loosen individual portions with a spoonful of hot water if needed.

Why use split red lentils?

Split red lentils break down into the sauce, whereas green or brown lentils keep their shape and usually need longer cooking. They are not a direct timing substitute here. Keep the simmer gentle and stir from the bottom of the pan, particularly as the sauce thickens.

Make the sauce ahead

The sauce can be cooked before the pasta. When ready to serve, warm it with a little water, then boil fresh pasta and combine. This gives a better texture than leaving cooked pasta in the sauce for several hours. If using gluten-free pasta, follow its packet timing and drain gently.

Troubleshooting

If the sauce tastes sharply acidic, give it a few more minutes of gentle cooking and check the salt. Do not add extra tomato paste to a dry sauce. A loose sauce will thicken as the lentils soften; a stiff sauce needs water, not more oil.

Storage and reheating

Refrigerate in shallow covered containers within 2 hours, or 1 hour in temperatures above 32°C/90°F. Store at 4°C/40°F or colder for up to 3–4 days. Reheat to 74°C/165°F, stirring and adding water as needed. For the best pasta texture, store spare sauce separately from cooked pasta.

Allergen notes

Ordinary pasta contains wheat and may contain egg. Check the vegetable stock for celery and other allergens; choose suitable alternatives if needed.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.