Check the fusilli at the earliest point in the packet’s cooking range rather than waiting for the upper limit. Red lentil pasta can lose definition quickly, and the final toss is rougher on it than a quiet bowl of sauce. Reserve the cooking water before draining, then add it in small splashes only if the pasta looks dry. Stop when the tomato and feta mixture covers the spirals without leaving a watery layer in the dish.
Main DishesRoasted Tomato and Feta Lentil Pasta
Red lentil fusilli is tossed with blistered cherry tomatoes, soft roasted feta, garlic, and oregano. The tomato juices and a little pasta water make a glossy coating without a separate sauce.
Ingredients
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Preparation Steps
Heat the oven
Heat the oven to 220°C / 425°F. Set a large pot of Water over high heat and bring it to a boil while the oven heats.
Roast the tomatoes
Place the Cherry Tomatoes in a roasting dish with the Olive oil, Garlic, Dried Oregano, and Black pepper. Roast for 15 minutes, until the tomatoes have split, are beginning to slump, and have released their juices.
Add the feta
Crumble the Feta cheese over the tomatoes. Return the dish to the oven for 10 minutes, until the feta is soft with browned spots and the tomato edges are lightly caramelized.
Cook the pasta
Add the Salt and Organic Red Lentil Pasta to the boiling Water. Cook according to the package timing, checking near the start of the stated range; drain when the pasta is tender but still holds its shape, reserving some cooking water first.
Toss and serve
Add the drained pasta and Fresh basil to the roasting dish, then crush a few tomatoes with a spoon and toss well. The tomato juices and softened feta should make a glossy sauce that evenly coats the fusilli; loosen it with reserved pasta water if it looks dry, then serve straight away.
Recipe insights
Keeping lentil fusilli intact
The tofu alternative
For a lower-dairy version, replace the 200 g feta with 200 g firm tofu. Crumble it, toss it with a little olive oil, oregano, and salt, then roast it alongside the tomatoes. It keeps the crumbly topping while reducing the dairy share of the meal.
Popular version on the internet
There are many variations of this recipe on the internet. It became very popular because of its taste and simplicity. This may not be the best version, but the macros are pretty good, and my children did not complain, so that is the most important thing.
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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