Macaroni and Lentils

    45 minutes

    This is almost like a spinach dhal but with the addition of macaroni to make it extra satisfying, like minestrone.

    131 people made this

    Serves: 6 

    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 (500g) tin lentil soup
    • 1 cup crushed tomatoes
    • 300g frozen chopped spinach
    • salt to taste
    • ground black pepper to taste
    • 1 pinch chilli flakes
    • 500g macaroni
    • 2 tablespoons grated Parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
    2. Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover and keep warm for 20 minutes. Serve with Parmesan cheese.

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    Reviews in English (100)


    This is one of my favorite staples. I make large batches all the time and freeze leftovers in lunch sized portions to take to work. Sometimes I add mushrooms or other vegetables lying around. I recommend defrosting the spinach in the microwave and then drain it before adding it to the pot (the directions are a little ambiguous). I always have additional chicken broth on hand unless it comes out too dry. It's also good with whole wheat pasta.  -  01 Feb 2007  (Review from Allrecipes USA and Canada)


    I didn't know what to expect with this recipe, but it was incredible!! I'll definitely make this over and over again. I used a red onion, which was good and added extra garlic as I do in everything... also lots of crushed red pepper. Oh, and I used macaroni pasta... very, very yummy!!!!  -  28 Mar 2005  (Review from Allrecipes USA and Canada)


    I really like this recipe and have made it a couple of times. It is extremely easy and quick so if you need something for the family you can whip it up. I usually do not use the ditalini- it really comes out fine with any kind of pasta.  -  11 Oct 2003  (Review from Allrecipes USA and Canada)