One-Pot Penne with Lentil Ragout

Prep Time: 5 Minutes

Total time: 45 Minutes

Servings: 4-6

Lentils make a fantastic and nutritious substitute for ground beef in a thick and hearty pasta sauce, especially when paired with whole wheat pasta. Even better, you can cook the pasta right in the sauce, making this dish an easy one-pot weeknight wonder.

Avatar photo

Recipe by

Annabelle Waugh

View All





    2 1/2 cups (625 mL) water

    1 (28 oz/796 mL) can diced tomatoes

    1 1/2 cups (375 mL) tomato puree (passata)

    1 onion, sliced

    1 red bell pepper, chopped

    1 (227 g/0.5 lb) package mushrooms, sliced

    1 cup (250 mL) green lentils

    4 garlic cloves, minced

    1 1/2 tsp (7 mL) dried Italian herb seasoning

    1 (13 oz/375 g) package whole wheat penne

    1/2 tsp (2 mL) salt and pepper

    1/4 cup (60 mL) grated Parmesan cheese


  1. In a large, heavy-bottomed pot, stir together water, tomatoes and their juices, tomato puree, onion, red pepper, mushrooms, lentils, garlic, and Italian herb seasoning; bring to boil. Reduce heat, cover, and simmer over medium-low heat until lentils are tender, about 30 minutes.
  2. Stir in pasta, salt, and pepper. The mixture should be thick and only just cover pasta. Cover and simmer, stirring occasionally, until pasta is almost tender but still slightly form, 5-7 minutes. Sprinkle with cheese.

Quick Tip: For a vegan option, leave out the cheese, or replace it with a sprinkling of nutritional yeast.

Nutritional Information

  • Serving Size: 2 cups (500 mL)
  • Per serving:
  • Calories 430
  • Total Fat 6 g
  • Saturated Fat 1.5 g
  • Cholesterol 5 mg
  • Carbohydrates 74 g
  • Dietary Fibre 17 g
  • Sugar 13 g
  • Protein 22 g
  • Sodium 730 mg
  • Potassium 741 mg
  • Folate 28 mcg