• 1 tsp oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, grated
  • 1/4 zucchini, grated
  • 2 tsp dried mixed herbs
  • to taste pepper
  • 1 x 400g can no-added-salt diced tomatoes
  • 1 x 400g can no-added-salt brown lentils
  • 1 tbs Parmesan cheese
  • 120 g spaghetti or other pasta


  1. Cook pasta according to packet directions and drain.
  2. Heat oil in a saucepan, add onion and garlic and cook until soft.
  3. Add carrot and zucchini, stirring until well mixed. Lower heat, cover and cook for 5minutes.
  4. Add tomatoes, lentils, herbs and pepper to vegetables, turn up the heat and simmer for 5 minutes.
  5. Remove from heat and serve over pasta. Sprinkle with cheese.

Variation: Use up whatever fresh or frozen veggies you have in this sauce. Pumpkin, eggplant, and green beans all work well.
  • recipe step image
    Pantry pasta ingredients
Comment: *To make this dish dairy free, replace Parmesan with soy cheese, nutritional yeast, or leave it out all together. *To make this dish gluten free, use gluten free pasta or noodles

Healthy tip!

Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!

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Nutrition Information

per serving per 100g
Energy 2170 kJ 367 kJ
Protein 28 g 5 g
Fat, total 8 g 1 g
— saturated 3 g 0.4 g
Carbohydrate 74 g 13 g
— sugars 14 g 2 g
Sodium 671 mg 114 mg
Fibre 18 g 3 g

Member comments & rating

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Comments (2)

  • Avatar

    I found this to be quite tasty and I was pleasantly surprised - it was lighter than traditional meat with the lentils. It's a 'keeper' for me and my family.
    Ruth Gibbs
    Posted on: 01 Oct 18

  • Avatar

    I think if you give a rating you should comment why, especially if it’s a 1 🤔 I think it sounds yummy and I will be giving it a go.
    Tina Elbrow
    Posted on: 21 Apr 18

Rating (2 ratings)