An everyday dish for 2, ready in 20 minutes, around $0.99 a serving. People actually plan it with Popotam, and it's in season in October.
Peel the onion and cut it into small, even cubes with the knife on the cutting board.
Heat the oil in the nonstick skillet over medium heat. Add the diced onion and cook it for 2 min without letting it brown.
Add the crushed tomatoes to the skillet with the onion. Let it simmer over low heat, stirring with the wooden spoon.
Stir the drained lentils into the skillet. Mix well and let it warm for 2 min so the flavors come together.
Meanwhile, bring 1.5 L of water to a boil in the saucepan. Add a pinch of salt and the pasta. Cook it for 8 to 10 min, depending on how al dente you like it.
Once the pasta is cooked, tip it into the colander to drain. Save a little cooking water.
Add the drained pasta to the skillet with the lentils and tomatoes. Stir gently. If needed, add a little cooking water to adjust the texture.
Taste and adjust the seasoning with a pinch of salt and pepper. Serve right away.
One serving has about 498 kcal. 65% comes from carbs, 17% from protein and 13% from fat.
| Energy | 498 kcal |
| Protein | 21.3 g |
| Carbs | 81.5 g |
| of which sugars | 7.2 g |
| Fat | 7.1 g |
| of which saturated fat | 1 g |
| Fiber | 10.5 g |
| Salt | 1.2 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.99 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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