Quick Lentil and Pasta with Spicy Tomato and Fried Onion Topping

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fast weeknight version using store-bought pasta sauce and crispy fried onions for a satisfying Egyptian-inspired meal. This Mediterranean recipe (vegetarian), ready in about 50 minutes, pairs brown lentils, long-grain rice, dried elbow pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 can (14 oz) tomato-based pasta sauce
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp vegetable oil
• 3 cups water
• 1/2 cup store-bought fried onions

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Instructions

1. 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.
2. Step 2: Add 1 cup rinsed brown lentils to the pot and cook for 2 minutes until lightly toasted.
3. Step 3: Stir in 3 cups water, 1 cup rinsed rice, and 1/2 cup dried elbow pasta. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils, rice, and pasta are tender.
4. Step 4: Stir in 1 can (14 oz) tomato-based pasta sauce and cook for 5 minutes to heat through.
5. Step 5: Season with salt and pepper to taste. Sprinkle with 1/2 cup store-bought fried onions before serving.