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Pasta with Lentils, Tomatoes and Olives

Updated: Sep 2, 2020

I created this recipe when I was staying with my non-plant-based in-laws and the local supermarket had only very basic ingredients. But the results were terrific so that even the carnivores loved it!

Pasta with Lentils, Tomatoes, and Olives

1 medium onion, diced

1 15.5 oz can lentils, drained and rinsed

1 14.5 oz can diced tomatoes

1 can or jar pitted kalamata olives (about 1/2 cup), sliced

8 grape or cherry tomatoes, halved

3-4 cloves of garlic, minced (or 1 tablespoon of jarred garlic)

4 basil leaves, torn into bite sized pieces (if no fresh basil, use 1 tsp dried)

8 ounces brown rice pasta of choice (small shells or fusilli is nice here)

Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside but keep warm in the same pot you cooked it in. In a large fry pan saute onion in 1/4 cup water until soft. Add lentils, canned tomatoes, olives and grape tomatoes. Continue to cook over medium-low heat for 8 more minutes. Add the garlic and cook 2 more minutes. Toss the sauce with the warmed pasta and top with the basil leaves. Makes 2 servings.

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