SHIFT Grub
Tomato and lentil pasta
Tomato and lentil pasta. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 150g wholewheat pasta, dry
- 240g ready-cooked green lentils, drained
- 400g tinned chopped tomatoes
- 100g spinach
- 30g tomato purée
- 5ml olive oil
Equipment
- hob
- saucepan
- large non-stick frying pan
- colander
- spoon
- heatproof mug
- two bowls
- kitchen scales
Method
- Bring a saucepan of water to the boil. Cook the pasta for its packet time until tender; reserve a mug of cooking water before draining.
- Put the measured oil, chopped tomatoes and tomato purée in a large non-stick frying pan. Stir and simmer for 8–10 minutes, until the sauce thickens slightly.
- Add the drained, ready-cooked lentils. Simmer for 3–5 minutes until steaming hot. Wash the spinach, add it in handfuls and stir until fully wilted. Use canned or pouched cooked lentils; dry lentils cannot be substituted directly.
- Toss in the drained pasta. Add a little reserved pasta water if needed so the sauce coats it. Divide evenly between two bowls and serve.
Estimated nutrition
| Energy | 433.9 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrate | 78.3 g |
| Fat | 5.5 g |
| Fibre | 20.5 g |
| Saturates | 0.8 g |
Ingredient-by-ingredient CoFID 2021 or explicitly named UK product-label calculation. Per serving; unrounded decimal inputs, final values rounded to 0.1. Traces treated as zero; N/blank retained as unknown, never zero-filled. Estimated nutrition: ingredient source arithmetic checked. Independent human editorial review waived by the owner; no physical cooking, timing or clinical validation.
Allergens and product labels
- wheat/gluten
Food safety and storage
- Check all ingredient labels for allergens and use-by dates. Substitutions change nutrition and allergens; these recipes do not guarantee allergy suitability.
- Wash hands, utensils and surfaces; wash fresh produce unless labelled ready washed. Keep ready-to-eat food separate from raw meat.
- Cool in shallow portions and refrigerate within 2 hours at 0–5°C. Eat within 48 hours of original cooking or freeze promptly. Follow any earlier ingredient deadline.
- Freeze cooled portions promptly in suitable labelled containers. Defrost completely in the fridge before reheating.
- Reheat once until steaming hot throughout. Stir where possible, check the centre and eat immediately.
Author estimates; no physical cooking or timing trial. Packet instructions and doneness govern.