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Rotini-Pasta-with-Lentil-and-Tomato

Rotini Pasta With Lentil And Tomato

This recipe suggests wholegrain rotini/fusilli to get the most flavour and nutrition out of the dish, but you can choose whichever pasta you prefer. The lentils, tomatoes and yoghurt add the vitamins, fibre and texture; whilst the rest of the ingredients add to the awesome taste.

Total Time: 35 minutes
Cook Time: 25 minutes
Prep Time: 10 minutes

Ingredients

  • 200g wholegrain rotini pasta (or similar)
  • 1 tbsp olive oil
  • 1 onion, diced finely
  • 3 cloves garlic, peeled and chopped finely
  • 150g red lentils, rinsed
  • 1 tsp dried thyme
  • 1 tin chopped tomatoes
  • 500ml boiling water
  • 1 vegetable stock cube (look out for a low-salt one)
  • 120ml natural yoghurt
  • 50g Parmesan, grated
  • 1 pack parsley, chopped

Instructions

  1. Bring a large saucepan of salted water to the boil, then cook the pasta according to the packet instructions.

  2. Heat the oil in a frying pan, then add the chopped onion and fry for one to two minutes until softened, then add the garlic, lentils and thyme. Stir to coat the lentils, then add the tomatoes, crumbled vegetable stock cube and water. Stir and bring to boil.

  3. ​Turn down the heat and cook for 20 minutes, or until the lentils have softened and absorbed some of the liquid, leaving a sauce which should not be too thin nor too thick. Taste and season as required.

  4. To serve, divide the pasta between warm bowls or plates, then spoon over the sauce and top with yoghurt and garnish with grated Parmesan and parsley.

Note: This dish tastes great cold too, so is suitable for the next day’s lunches.

About the Author

eumom team 

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