One-Pot Tomato Lentil Pasta ( Well + Good May 2021)
Yields 4 servings
1 Tbsp vegetable oil
4 cloves garlic, minced
1 onion, chopped
1 vegetable bouillon cube
1 tsp Italian spice mix
1/2 tsp chili flakes
10.5 oz dry spaghetti noodles
3 cups tomato sauce
2 cups water
2 cups cherry tomatoes, halved
1&1/2 cups cooked brown lentils
1/2 cup green olives, sliced or chopped
1/3 cup sun-dried tomato in oil, drained from a jar, chopped
1 Tbsp capers
2 cups fresh spinach
- Add the oil to a large pot on medium high heat. When hot, add the garlic, onion, bouillon cube, Italian seasoning and red chili pepper flakes, sauteeing for two to three minutes. Add splashes of water as needed to deglaze the pot. Then, add the pasta, pasta sauce, water, cherry tomatoes, lentils, olives, sun-dried tomatoes, and capers.
- Bring to a gentle simmer and partially cover with a lid. Cook for 10 to 15 minutes on medium heat until pasta is al dente. Check on it every few minutes to stir and ensure the bottom of the pot does not burn.
- When the pasta is al dente, add the spinach and stir, cooking for an additional minute before removing the pot from the heat.
- Serve it generously into bowls, top with some freshly sliced basil leaves, and enjoy!