Dinner
Red Lentil Pasta with Roasted Tomatoes and Feta
Cherry tomatoes roasted until they burst, tossed through lentil pasta with spinach and crumbled feta. 29 g of protein for 493 kcal.
- Calories
- 493kcal
- Protein
- 29g
- Fat
- 19g
- Carbs
- 49g
Per serving, makes 1. 10 minutes of work, then 20 minutes roasting. Published 8 September 2026.
Allergens
- Milk
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Red lentil pasta75 g
Dry weight. Made only from lentil flour, which is what gives it the protein.
- Cherry tomatoes200 g
- Feta40 g
- Spinach60 g
- Olive oil8 g
- Garlic2 cloves, about 6 g
- Chilli flakesA pinch
- Fresh basilA handful, torn
Method
Put the tomatoes, whole garlic cloves, oil, chilli flakes and salt on a small tray and roast at 220°C for 20 minutes until the skins split and the juices run.
Cook the pasta in salted water for a minute less than the packet says. Lentil pasta goes from firm to soft quickly, so taste it from eight minutes.
Drain, keeping a cup of the water. Squash the roasted garlic into the tomatoes, tip in the pasta and spinach and toss until the leaves wilt, loosening with pasta water.
Crumble the feta over with the basil.
Worth knowing
- Red lentil pasta has roughly double the protein of wheat pasta by weight, which is how a bowl with no meat reaches 29 g. It also breaks if overcooked, so watch it.
- Feta is 19 g of fat here at 40 g. Halving it saves 55 kcal and the dish still works.
More like this
Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.
- Baked Feta with Tomatoes and Butter Beans499 kcal · 28P
- Roast Squash Stuffed with Lentils, Spinach and Goat's Cheese494 kcal · 23P
- Greek Lemon Chicken and Potato Tray Bake495 kcal · 43P
- Chickpea Shakshuka for Two487 kcal · 29P
- Tuna Puttanesca with Lentil Pasta480 kcal · 47P
- Prawn Saganaki with Feta and Tomatoes526 kcal · 47P
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.