If you’re looking for a cheap, cosy and genuinely tasty dinner that doesn’t require a huge food shop, this tomato and lentil pasta is for you.
It’s one of those meals that feels comforting and filling but uses mostly cupboard staples. A tin of tomatoes, a tin of lentils, pasta, onion and garlic — that’s pretty much it. The lentils make the sauce extra hearty and add protein too, so you’re not hungry again an hour later.
Whether you’re cooking after a long day at uni, trying to stretch your weekly budget, or simply want an easy meat-free dinner, save this one.
WHY YOU’LL LOVE IT
- Budget-friendly and perfect for student cooking
Ready in around 25 minutes
Uses simple everyday ingredients
Filling, comforting and full of flavour
Easy to make vegetarian or vegan
Great for leftovers the next day
INGREDIENTS
250g pasta
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp chilli flakes, optional
1 tin chopped tomatoes
1 tin lentils, drained and rinsed
1 tsp dried oregano or Italian herbs
Salt and black pepper
A splash of pasta water
Fresh basil, to serve
Parmesan or a vegan alternative, to serve
METHOD
Start by cooking your pasta in a pan of salted boiling water. Follow the packet instructions, but make sure you save a small mugful of pasta water before draining it. This helps bring the sauce together later.
While the pasta is cooking, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for around 4–5 minutes, until softened.
Add the garlic and chilli flakes, if you’re using them. Cook for around 30 seconds until fragrant.
Tip in the chopped tomatoes, lentils and dried herbs. Season with salt and black pepper, then let everything simmer for 8–10 minutes. The sauce will start to thicken and the lentils will soak up all that tomatoey flavour.
Add the drained pasta to the sauce, along with a splash of the reserved pasta water. Toss everything together until every piece of pasta is coated. If the sauce looks a little thick, add another small splash of pasta water.
Serve with fresh basil, plenty of black pepper and a sprinkle of Parmesan — or use a vegan alternative if you prefer.
EASY SWAPS AND TOP TIPS
No lentils? Try chickpeas, butter beans or frozen peas instead.
Want to add more veg? Spinach, mushrooms, courgette or peppers all work really well. You can also add a spoonful of tomato purée if you like a richer sauce.
If you’re cooking for one, halve the ingredients — or make the full batch and save the rest for lunch tomorrow. It reheats really well with a splash of water.
THE ULTIMATE STUDENT DINNER
This is the kind of recipe that proves budget meals don’t have to be boring. It’s warm, colourful, filling and feels far more impressive than the effort it takes.
Perfect for those evenings when you open the cupboard, see a tin of lentils, and wonder what on earth you’re meant to do with them.
Give it a go, make it your own, and don’t forget the cheese on top.
