One-Pot Tomato Lentil Pasta

If I make it again I would probably use pre-made pasta sauce. It was very lacking in flavor. I added a lot of salt and umami mushroom powder. I like that the lentils add protein, but other than that not a great sauce. I skipped the olives bc my husband hates them. Used chickpea pasta and added gardein meatballs like I do to almost all my pasta dishes.

I didn't add the boullion cube, because I thought it would turn out too salty.

Absolutely amazing! So tasty. You do have to stir quite frequently towards the end as the sauce thickens to prevent burning as stated in the recipe.

This recipe is really delicious, healthy and full of flavor. It is a bit heavy for me so I cut down on the serving size of pasta and add more veggies or eliminate some ingredients. I love how versatile this recipe is. I use water instead of veggie bouillon - depends on your tomato sauce. I also only add what I have available in my fridge and feel you don’t need capers, olives and sundried tomatoes. I usually have just one or two. I also sub whatever veggies I have. I love that this is cooked in one pot. I highly recommend you try it.