One-Pot Lentil and Pasta Bowl with Tomato Sauce
A simplified Egyptian comfort food made entirely in one pot with tender lentils, rice, and pasta simmered in a flavorful tomato sauce. This egyptian-inspired mediterranean (vegetarian) ready in about 50 minutes blends rinsed brown lentils, rinsed long-grain rice, dried elbow pasta into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed brown lentils
- 1 cup, rinsed long-grain rice
- 1/2 cup dried elbow pasta
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 tbsp vegetable oil
- 3 cups water
- 1 tbsp lemon juice
Instructions
- Step 1: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until softened. Add 3 garlic cloves, minced, and cook for 1 minute until fragrant.
- Step 2: Stir in 1 can (14 oz) crushed tomatoes, 2 tbsp tomato paste, 1 tsp ground cumin, 1/2 tsp cayenne pepper, and 3 cups water. Bring to a simmer.
- Step 3: Add 1 cup rinsed brown lentils, 1 cup rinsed rice, and 1/2 cup dried elbow pasta to the pot. Stir well to combine.
- Step 4: Cover the pot, reduce heat to low, and simmer for 30 minutes, stirring occasionally, until lentils, rice, and pasta are tender and liquid is absorbed.
- Step 5: Season with salt, pepper, and 1 tbsp lemon juice. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lentil and Pasta Bowl with Tomato Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover One-Pot Lentil and Pasta Bowl with Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in One-Pot Lentil and Pasta Bowl with Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lentil and Pasta Bowl with Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lentil and Pasta Bowl with Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many mediterranean recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
