3-Ingredient Pasta with Lentils and Tomato

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Want a quick and easy meal that’s both tasty and filling? You’ll love this 3-ingredient pasta with lentils and tomatoes. It’s perfect for busy weeknights when you don’t have time to cook but still want something hearty.

This simple dish combines your favorite pasta with protein-packed canned lentils and zesty diced tomatoes. It’s a breeze to throw together and can be on your table in just minutes. Plus, it’s budget-friendly and uses ingredients you probably already have in your pantry.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for this simple 3-ingredient pasta dish:

1. 
   

   Pasta: Choose your favorite shape – spaghetti, penne, or fusilli work great.

   
   
2. 
   

   Canned lentils: These are pre-cooked and ready to use. Green or brown lentils are ideal.

   
   
3. 
   

   Diced tomatoes: Use a can of diced tomatoes for convenience.

   
   

Possible substitutes:

• 
  

  Pasta: Try whole wheat or gluten-free options if you prefer.

  
  
• 
  

  Lentils: If you can’t find canned, cook dried lentils ahead of time. Red lentils cook faster but may get mushy.

  
  
• 
  

  Tomatoes: Fresh diced tomatoes can replace canned. Or use crushed tomatoes for a smoother sauce.

  
  

Optional extras to boost flavor:

• Garlic
• Onion
• Italian herbs
• Salt and pepper

Remember, these are just suggestions. Feel free to adjust based on what you have in your pantry or your taste preferences.

Instructions

Start by boiling water in a large pot. Add your chosen pasta and cook according to the package directions.

While the pasta cooks, open a can of lentils and drain them. Rinse the lentils in a colander.

Next, open a can of diced tomatoes. Don’t drain the juice – you’ll use it in the sauce.

When the pasta is almost done, heat a large skillet over medium heat. Add the lentils and diced tomatoes with their juice.

Stir the mixture and let it simmer for about 5 minutes. This helps the flavors blend together.

Once your pasta is cooked, drain it and add it to the skillet with the lentils and tomatoes.

Toss everything together gently. Make sure the pasta is well-coated with the sauce.

If the sauce seems too thick, add a bit of the pasta cooking water to thin it out.

Taste and add salt and pepper if needed. Your 3-ingredient pasta dish is now ready to serve!

For extra flavor, you can sprinkle some grated cheese or fresh herbs on top before eating.

Tips, Tricks & Storing

Cook the pasta al dente for the best texture. It will continue to soften slightly when mixed with the sauce.

Rinse and drain canned lentils before using. This removes excess sodium and improves the flavor.

For extra flavor, add minced garlic or dried herbs like basil or oregano to the sauce.

Use fire-roasted diced tomatoes for a smoky twist. They add depth to the dish without extra work.

Short pasta shapes like penne or rotini work well. They catch the sauce in their nooks and crannies.

Make it creamier by stirring in a dollop of Greek yogurt or a splash of plant-based milk.

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often improve overnight!

To reheat, add a splash of water or broth. Warm gently on the stove or in the microwave, stirring occasionally.

Freeze portions for quick future meals. Thaw in the fridge overnight before reheating.

Try different lentil varieties like green or black for new textures and flavors.