Tested till perfect Lentils and Tomato Sauce with Pasta Shells

Lentils and Tomato Sauce with Pasta Shells

Canned lentils or chickpeas and tomatoes are pantry musts for quick weeknight suppers. This dish is suitable for vegans, but others can add a sprinkle of sharp cheese, such as Asiago or Romano.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 1 tsp 1tspdried sage
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)tomatoes
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)lentils, drained and rinsed
  • 5 cups 5cupssmall pasta shells
  • 1/4 cup 1/4cupcoarsely chopped fresh parsley
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In large skillet, heat oil over medium heat; cook onion, garlic, sage, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add tomatoes and hot pepper sauce, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Add lentils; heat through, about 5 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce, parsley and enough of the reserved liquid to moisten; toss to coat.

Nutritional Information Per each of 6 servings: about

cal 405 pro 17g total fat 4g sat. fat 1g
carb 76g fibre 7g chol 0mg sodium 589mg

% RDI:

calcium 5 iron 32 vit A 5 vit C 24
folate 105
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