Main image of One-Pot Tomato Lentil Pasta

One-Pot Tomato Lentil Pasta

30 min


One-bowl / one-pot

Spaghetti in tomato sauce is such a classic dish. This one-pot version cuts down on the dishes without cutting down on all the deliciousness.



30 min


10 min


20 min

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  • 1 Tbsp (15 mL)
    vegetable oil
  • 4
    cloves garlic, minced
  • 1
    onion, chopped
  • 1
    vegetable bouillon cube
  • 1 tsp (1 g)
    Italian spice mix
  • ½ tsp
    chili flakes
  • 10.5 oz (300 g)
    dry spaghetti noodles
  • 3 cups (720 mL)
  • 2 cups (480 mL)
  • 2 cups (360 g)
    cherry tomatoes, halved
  • 1½ cups (297 g)
    cooked brown lentils
  • ½ cup (68 g)
    green olives, sliced or chopped
  • ⅓ cup (50 g)
    sun-dried tomato in oil, drained, from a jar, chopped
  • 1 Tbsp (9 g)
  • 2 cups (60 g)
    fresh spinach

Optional garnish

  • fresh basil
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  1. Add the oil to a large pot on medium-high heat. When hot, add the garlic, onion, bouillon cube, Italian seasoning, and red chili pepper flakes, sauteeing for 2 - 3 minutes. Add splashes of water as needed to deglaze the pot. To the pot, add the pasta, pasta sauce, water, cherry tomatoes, lentils, olives, sun-dried tomatoes, and capers.
  2. Bring to a gentle simmer and partially cover with a lid. Cook for 10 - 15 minutes on medium heat until pasta is al dente. Check on it every few minutes to stir to ensure the bottom of the pot doesn't burn.
  3. When the pasta is al dente, add the spinach and stir, cooking for an additional minute before removing the pot from the heat.
  4. Serve it generously into bowls, top with some freshly sliced basil leaves, and enjoy!


Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 43%

dry spaghetti noodles

Proteins 10%

cooked brown lentils

Fruits & Veggies 47%

clove garlic


tomato sauce

cherry tomatoes

green olives

sun-dried tomato in oil, drained


fresh spinach

No significant sources of calcium

vegetable oil

green olives

sun-dried tomato in oil, drained

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Tereza - April 27, 2021, 11:35 a.m.

Amazing recipe! All the family loved it. At first I was nervous about not being able to stuff the dry spaghetti into the pot as it took some time for it to get soft enough to fit in, but it just needed a bit of patience and it turned out just perfect. :D Thanks and greetings from Czechia! :)

PUL Team - April 27, 2021, 4:32 p.m.

So happy with some time the recipe turned out as planned! Thanks for sharing, Tereza, and lots of love back to Czechia! 😀

Tanrada - April 25, 2021, 9:44 p.m.

I have recently started plant-based diet and I have to say that this dish is AMAZING, very tasty and easy to cook! I love it so much! Thank you Sadia for this recipe and the inspiration :)

PUL Team - April 26, 2021, 6:33 a.m.

We're so glad to hear, Tanrada! All the best on your journey and thanks for allowing PUL to be part of it ✨😊

Agnieszka - April 16, 2021, 2:07 p.m.

This is soo flavourful and delicious! Very easy to prepare too :)

PUL Team - April 19, 2021, 1:56 a.m.

We're so happy to hear this, Agnieszka 🤩

Sarah - April 1, 2021, 6:34 p.m.

Absolutely delicious. It's ike a vegan Bolognese. With parmesan even more delicous and with whole grain pasta even healthier. Thanks for the recipe!

PUL Team - April 3, 2021, 1:25 a.m.

So glad you enjoyed the lentil pasta, Sarah!