There’s a particular kind of panic that sets in around 6pm when you realise you have nothing planned for dinner, a hungry household, and approximately zero energy left. I’ve been there more times than I can count. And honestly? This pasta has rescued me every single time.
It started as a desperate experiment one Tuesday night. I had red lentils, pasta, a tin of tomatoes, and not much else. What emerged from that single pot became my most-cooked recipe. It’s creamy without cream, packed with plant protein, and requires just one pot from start to finish. No draining pasta. No separate sauce pan. Just dump, stir, and eat.
Why this combination actually works
Red lentils are the secret weapon here. Unlike green or brown lentils, they break down completely when cooked, creating a silky sauce that clings to every piece of pasta. You’re essentially building the sauce and cooking the protein simultaneously.
The result is a dish that delivers around 20 grams of protein per serving without any meat substitutes or fancy ingredients. As noted by the Harvard School of Public Health , lentils are an excellent source of plant-based protein and fibre, making them a staple worth keeping in your cupboard.
Plus, everything cooks in the same liquid, which means the pasta absorbs all that tomatoey, garlicky flavour instead of just sitting in water.
Ingredients
- 200g dried pasta (short shapes work best – penne, fusilli, or rigatoni)
- 100g red lentils, rinsed
- 400g tin of chopped tomatoes
- 600ml vegetable stock
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Handful of fresh spinach (optional but brilliant)
- Parmesan or nutritional yeast for serving
Instructions
- Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Add the smoked paprika and oregano, stirring quickly to toast the spices without burning them.
- Pour in the chopped tomatoes and vegetable stock. Stir to combine.
- Add the rinsed red lentils and dried pasta. Give everything a good stir to make sure nothing is stuck to the bottom.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring every few minutes to prevent sticking.
- The dish is ready when the pasta is cooked through and the lentils have broken down into a creamy sauce. If it looks too thick, add a splash more stock or water.
- Stir through the spinach in the last minute of cooking if using. Season with salt and pepper.
- Serve immediately with a generous grating of parmesan or sprinkle of nutritional yeast.
Tips and variations
This recipe is forgiving, which is exactly what you need on a chaotic weeknight. Swap the smoked paprika for curry powder and you’ve got something completely different. Add a dollop of pesto at the end for a herby twist. Throw in whatever vegetables are looking sad in your fridge – courgette, peppers, and mushrooms all work beautifully.
The key is keeping the liquid ratio right. You want enough for the pasta and lentils to absorb without drying out, but not so much that you end up with soup. Start with the 600ml and adjust as you go.
If you’re meal prepping, this reheats well with a splash of water to loosen it up. Though I’ll be honest, it rarely lasts long enough in my house to need reheating.
Final thoughts
Some recipes earn their place in your rotation through sheer reliability. This is one of those. It asks very little of you and gives back a proper, satisfying meal that happens to be nutritious too.
I’ve made it when I’m exhausted after a long day. I’ve made it when friends dropped by unexpectedly. I’ve made it when the fridge was nearly empty and I couldn’t face the shops. Every time, it delivers.
Keep red lentils and tinned tomatoes stocked, and you’ll always have a backup plan. That’s the kind of kitchen confidence that makes weeknight cooking feel manageable, even on the hard days.
