Pasta with zucchini, tomato and red lentil sauce

Per portion


20 mins




685 calories


  • 1 tablespoon olive oil
  • 2 red onions finely chopped
  • 1 clove garlic pressed
  • 150 g red lentils
  • 300 ml vegetable stock
  • 500 g strained tomatoes
  • 1 large courgette cut into cubes
  • 500 g wholemeal pasta


Heat the oil in a frying pan. Add the onion and fry for about 4 minutes, stirring occasionally. Then add the garlic and fry for another minute, stirring constantly, until it is fragrant.

Then add the diced courgettes.

Now add the vegetable stock, pureed tomatoes and red lentils and cook for about 15 minutes, stirring occasionally.

Cook the pasta in salted water.

Serve the pasta with the sauce and some fresh herbs.