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🍝 Italian Lentil Bean Pasta Bake Variant (Meal-Prep Optimized)

510 kcal · 45 min · 4 servings

Ingredients

• 400 g Penne pasta
• 150 g Brown lentils (dried)
• 1 Stk Onion
• 2 Stk Carrots
• 3 Stk Garlic cloves
• 800 g Passata tomatoes
• 400 g Kidney beans (canned)
• 10 g Basil (fresh)
• 40 g Parmesan (grated)
• 20 ml Olive oil
• nach Bedarf Salt and pepper
• 5 g Sugar

Instructions

1. 1. Rinse the lentils. Cook them in plenty of water for 10 minutes (Timer: 10) until soft but still firm. Drain and set aside. Cook the pasta in salted water al dente according to package instructions. Drain.
2. 2. Dice the onion and carrots. Crush the garlic. Heat the olive oil in a large pan. Fry the onions and carrots for 5 minutes (Timer: 5) until soft.
3. 3. Add the garlic and fry for 1 minute (Timer: 1) while stirring. Add the passata tomatoes, sugar, salt, and pepper. Simmer the sauce for 10 minutes (Timer: 10).
4. 4. Rinse the kidney beans and add them along with the pre-cooked lentils to the tomato sauce. Stir and cook for 5 minutes (Timer: 5) to allow flavors to meld.
5. 5. Mix the drained pasta with the sauce in a large bowl. Add half of the Parmesan and the chopped basil leaves. Divide the mixture among 4 storage containers. Sprinkle each dish with the remaining Parmesan. Seal the containers and cool them within 2 hours.

Nutrition per serving

• kcal: 510
• Protein: 28 g · Fett/Fat: 15 g · Carbs: 65 g