Lunch

Red Lentil Pasta with Sun-Dried Tomato, Spinach and Chilli

Name: Red Lentil Pasta with Sun-Dried Tomato, Spinach and Chilli
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 75 g Red lentil pasta; 30 g Sun-dried tomatoes in oil, drained; 80 g Spinach; 2 cloves, about 6 g Garlic; 5 g Olive oil; 1 tbsp (5 g) Nutritional yeast; A good pinch Chilli flakes; A squeeze Lemon juice

Red lentil pasta tossed with sun-dried tomatoes, garlic, chilli and wilted spinach, with nutritional yeast in place of cheese. Plant-based, 25 g of protein for 404 kcal.

Calories: 404kcal
Protein: 25g
Fat: 11g
Carbs: 47g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

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.
Sun-dried tomatoes in oil, drained30 g
Drained of their oil, which is counted separately as the olive oil below. Undrained they carry roughly double the fat.
Spinach80 g
Garlic2 cloves, about 6 g
Olive oil5 g
Nutritional yeast1 tbsp (5 g)
Chilli flakesA good pinch
Lemon juiceA squeeze

Method

Cook the pasta in salted water for a minute under the packet time and keep a cup of the water when you drain it.
While it cooks, warm the oil with the sliced garlic and chilli flakes over a low heat for two minutes until the garlic is pale gold, then add the chopped sun-dried tomatoes.
Add the spinach with a splash of the pasta water and let it collapse, about a minute.
Toss the pasta through with a little more of the water to make it glossy, then the nutritional yeast and lemon off the heat.

Worth knowing

The protein is all from the pasta, which is made only of lentil flour. Ordinary pasta at the same dry weight would leave the dish at about 14 g of protein.
Nutritional yeast tastes like a mild parmesan and is what keeps this plant-based. Actual parmesan, 15 g, is about 60 kcal and works if that is not a concern.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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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.