Lentils and Tomato Sauce with Pasta Shells Lentils and Tomato Sauce with Pasta Shells

Lentils and Tomato Sauce with Pasta Shells Image by: Lentils and Tomato Sauce with Pasta Shells Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2003


  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can tomatoes
  • 1/4 teaspoon hot pepper sauce
  • 1 can lentils drained and rinsed
  • 5 cups small pasta shells
  • 1/4 cup coarsely chopped fresh parsley


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 facts <b>Per each of 6 servings:</b> about

  • Sodium 589 mg
  • Protein 17 g
  • Calories 405.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 76 g


  • Iron 32.0
  • Folate 105.0
  • Calcium 5.0
  • Vitamin A 5.0
  • Vitamin C 24.0
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Lentils and Tomato Sauce with Pasta Shells