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Whole wheat pasta with red lentils and roasted zucchini

An everyday dish for 2, ready in 40 minutes, around $0.91 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $0.91a serving
593kcalper serving
25gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Whole wheat pasta with red lentils and roasted zucchini, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Preheat and chop the veggies

    Turn the oven on to 220 °C. Cut the zucchini into half-moons, slice the onion and chop the 2 garlic cloves.

  2. Roast the zucchini

    Spread the zucchini on the baking sheet with 1 tbsp of olive oil, salt and pepper. Roast 25 min, stirring halfway through.

    Tip · Don't crowd the zucchini on the baking sheet, or it steams instead of browning. Use two baking sheets or roast it in two batches if needed.

  3. Put the water on to boil

    Fill the large saucepan with about 2 L of water, salt it and bring it to a boil while the zucchini roasts.

  4. Sauté the onion and garlic

    Heat the remaining half spoonful of oil in the skillet over medium heat. Add the onion for 5 min, then the garlic and curry powder for 1 min, stirring.

  5. Cook the lentil sauce

    Add the 70 g of rinsed red lentils, the 200 g of crushed tomatoes and 200 ml of water. Let it simmer over low heat 15 min, stirring, then salt and pepper.

    Tip · Stir often, since red lentils break down and stick to the bottom. If the sauce gets too thick, add a tiny splash of water.

  6. Cook the pasta

    Pour the 170 g of whole wheat pasta into the boiling water and cook for the time on the package, about 10 min. Save a glass of pasta water before draining.

  7. Toss and serve

    Toss the drained pasta with the lentil sauce, adding a little pasta water if it's too thick. Add the roasted zucchini and serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 593 kcal. 57% comes from carbs, 17% from protein and 20% from fat.

85 gCarbs
25 gProtein
13 gFat
Per serving (the dish for 2, divided by 2)
Energy593 kcal
Protein24.9 g
Carbs85.2 g
of which sugars12 g
Fat13.3 g
of which saturated fat2.2 g
Fiber16.3 g
Salt0.2 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.

How much does it cost?

About $0.91 a serving, adding up the average prices of the ingredients you need to buy.

≈ $1.82for 2 people
≈ $0.91a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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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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