One-Pot Creamy Tomato & Lentil Pasta
A 30-minute, £3.20 meal using canned tomatoes, dried lentils, and pasta—budget-friendly and perfect for meal prep.
Allergens: contains cereals containing gluten, milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 102g carbs · 4g sugars · 9g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Pasta (penne or spaghetti)pack 1kg · use 500g | £0.75£0.15 per 100g | £0.60£0.12 per 100g |
| Canned tomatoesnot compared | £1.30 | – |
| Dried lentilspack 500g · use 400g | £2.10£0.42 per 100g | £1.45£0.58 per 100g |
| Onionpack 1kg · use 1 medium | £1.00£0.33 each | £0.95£0.32 each |
| Garlic clovesnot compared | – | – |
| Chicken stock cubespack 100g · use 1 cube | £1.00£0.10 per 100g | £1.10£1.10 per 100g |
| Basket total (full packs) | £4.85 | £4.10 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Canned tomatoes, Garlic cloves.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp olive oil, salt, black pepper, 150 ml reserved pasta cooking water, optional 50 g grated Parmesan.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Weigh out 500 g penne (or spaghetti) and set aside. Open the 400 g tin of chopped tomatoes, drain and rinse 400 g dried brown lentils under cold water. Peel the medium onion and finely dice it, then crush and mince the single garlic clove. Measure a litre of water and keep the chicken stock cube handy.
- Place a large, heavy‑bottomed saucepan (about 3 L capacity) on the hob over medium heat. Add 1 tbsp olive oil and let it shimmer for 10 seconds, then tip in the diced onion and sauté, stirring, for 3–4 minutes until it turns translucent and soft but not browned. Add the minced garlic and cook for a further 30 seconds until fragrant.
- Stir in the whole 400 g tin of tomatoes, the rinsed lentils, the chicken stock cube and the measured litre of water. Increase the heat to high and bring the mixture to a rolling boil, then give it a quick stir to dissolve the stock cube fully. Reduce to a gentle simmer.
- Let the lentils simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking. You’ll know they’re done when they have softened but still hold their shape and the sauce has thickened, looking slightly glossy and no longer watery.
- While the lentils finish, bring a second large pot of salted water to a boil over high heat. Add the 500 g pasta and cook according to the packet instructions, usually 9–11 minutes, until al dente – it should still have a slight bite when tasted.
- Drain the pasta in a colander, reserving about 150 ml of the cooking water. Return the pasta to its pot and set aside; the reserved water will help loosen the sauce later if it looks too thick.
- Transfer the cooked lentil‑tomato sauce into the pot containing the drained pasta. Stir gently over medium heat for 2 minutes, adding a splash (about 2–3 tbsp) of the reserved pasta water if the mixture seems dry. The sauce should coat every piece, looking creamy and glossy.
- Season generously with salt and freshly cracked black pepper, then taste and adjust – you may need a pinch more salt or a grind of pepper. If you like, stir in 50 g grated Parmesan until it melts, giving the dish extra richness.
- Divide the pasta among six shallow bowls, garnish each with a little extra Parmesan and a drizzle of olive oil if desired. Cool any leftovers to room temperature within one hour, then transfer to airtight containers and refrigerate; they’ll keep for up to two days. Reheat only once, stirring until steaming hot throughout.
Tips
- Swap brown lentils for red split peas or canned chickpeas to cut cost and reduce cooking time.
- Batch‑cook the whole dish, portion into 6 airtight containers and freeze within 2 hours for up to 2 months; defrost in the fridge overnight before reheating.
- When reheating, add a splash of water or stock and heat gently on the hob until steaming hot throughout; reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Pasta (penne or spaghetti) · about 500g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Pasta with beans and spinach, Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake. - Dried lentils · about 100g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: Lentil and vegetable soup, Creamy Lentil & Spinach, Slow Cooker Lentil Chilli.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).