This one-pot pasta dish is incredibly flavorful, thanks to roasting the tomatoes which adds a slightly smoky sweetness. The addition of capers and sundried tomatoes creates even more layers of flavor, and the lentils provide some bite and plenty of fiber and protein. I advise using only gluten-free, preferably legume or rice pastas, which are packed with extra protein and fiber. There are some wonderful pasta selections available made from lentils, black beans, seaweed, brown rice and more. This dish packs so much flavor, you don’t need to add anything on top (like nutritional yeast) but you can if you desire. Serve it with my Big Salad for an incredibly filling and healthy meal! Â
Viva la pasta!
Roasted Tomato Pasta with Lentils
This one-pot pasta dish is incredibly flavorful, thanks to roasting the tomatoes which adds a slightly smoky sweetness. The addition of capers and sundried tomatoes creates even more layers of flavor, and the lentils provide some bite and plenty of fiber and protein. Easy, healthy and delicious!
Servings 4
Ingredients
- 2 tbsp olive oil, divided
- 2 cups cherry tomatoes, sliced in half
- pinch each salt & pepper
- 5 cloves garlic, minced
- 1 med onion, minced
- 2 cups veggie stock (Kitchen Basics, unsalted recommended)
- 1 tsp oregano, dried
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp basil, dried
- 1/2 tsp red chili pepper flakes
- 1/4 tsp thyme, dried
- 1/4 tsp rosemary, dried
- 3 cups marinara sauce (I like Bertelli's)
- 4 cups pasta (or 8-10 oz), dry (brown rice, lentil, seaweed, black bean)
- 1 1/2 cups brown lentils, cooked
- 1/3 cup sun-dried tomatoes, chopped
- 1 tbsp capers, roughly minced
- 2 cups fresh spinach
Instructions
- Preheat oven to 400 degrees F. In a medium bowl, mix halved cherry tomatoes with 1 tbsp olive oil and a pinch each of salt and pepper. Spread on a silicone or foil-lined baking tray. Roast in the oven for 15-20 minutes until softened and slightly caramelized.
- In a large pot on medium-high heat, cook and stir the other tbsp olive oil, garlic, onion and all seven of the spices/seasonings for 2-3 minutes. You may need to add a few splashes of water if the veggies stick to the pan.
- Next, add the veggie stock, pasta sauce, pasta, roasted tomatoes, cooked lentils, sun dried tomatoes and capers.
- Bring to a slow simmer and cover partially with a lid. Cook for 10-15 minutes on medium-low heat until the pasta is just cooked or al dente. Be sure to uncover the pot every few minutes to stir the ingredients so they don't stick to the pot.
- Finally, turn off the heat and add the spinach to wilt. Stir to combine. Garnish with sliced fresh basil or chopped fresh parsley. Enjoy!
Great dish! Delicious and easy to make.
Thanks, so glad you enjoyed it!
Yummy and perfectly spiced for my taste. Plus, visually appealing–it looked like something you’d get in a nice Italian restaurant. Disclaimer: I made a couple of substitutions to fit the ingredients I had and the way I eat (such as substituting another vegetable for the lentils, since I was using red lentil pasta).
Thanks, so glad you enjoyed it!
5 stars -VERY VERY good . As already written about this recipe, extremely flavorful. Family enjoyed it and we have leftovers for the next day. Served with garlic bread. (It took me longer time to prepare.)
Thanks, Lisa, so glad you and your family enjoyed it! Thanks for your feedback!