Pasta, rice & noodles · 2 servings

Tomato & lentil pasta pan

Name: Tomato & lentil pasta pan
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: Cooked egg-free wheat pasta, no added salt — 360 g; Cooked lentils, drained — 280 g; Canned tomatoes with their juice — 400 g; Flat-leaf parsley — 12 g; Olive oil — 12 g; Non-iodised table salt — 1 g

Lentils and tomatoes warmed through with pasta and parsley.

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At a glance

Vegan · 20 minutes active preparation · 20 minutes total · meal

Method range: 1–4 servings.

Contains: wheat. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy: 1957 kJ
Protein: 21.8 g
Carbs: 69.9 g
Fat: 7.5 g

Iron: 5.4 mg
Calcium: 90.0 mg
Folate: 95.4 µg
Vitamin C: 22.2 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Showing the last validated catalogue calculation while updated data is reviewed.

Ingredients

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Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.

Cooked egg-free wheat pasta, no added salt360 g
Cooked lentils, drained280 g
Canned tomatoes with their juice400 g
Flat-leaf parsley12 g
Olive oil12 g
Non-iodised table salt1 g

Method

Put the canned tomatoes and measured oil into a saucepan. Break up the tomatoes and simmer gently for about 8 minutes.
Stir in the cooked lentils, cooked pasta and measured salt. Heat through, stirring to prevent sticking.
Chop the washed parsley and stir it in immediately before serving.

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Nutrition

Show amountsAU/NZ reference profile

Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.

Overview, per serving
Nutrient	Amount	Reference comparison
	1957 kJCooking estimate incomplete	—
	21.8 gCooking estimate incomplete	—
	7.5 gCooking estimate incomplete	—
	12.0 gCooking estimate incomplete	48%AI · reported contribution only
	69.9 gCooking estimate incomplete	—
	90 mgCooking estimate incomplete	9%RDI · reported contribution only
	10 µgCooking estimate incomplete	7%RDI · reported contribution only
	5.4 mgCooking estimate incomplete	30%RDI · reported contribution only
	0.54 µgCooking estimate incomplete	23%RDI · reported contribution only
	95 µgCooking estimate incomplete	24%RDI · reported contribution only
	22.2 mgCooking estimate incomplete	49%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed; not kitchen tested. Independently drafted and checked for ingredient/method consistency; not kitchen tested. Serving sizes are manual recipe portions, not personal requirements.

TraceMeal original recipes · Original TraceMeal text; nutrient data retain their source terms

Independently drafted for TraceMeal, September 2026. Editorially checked; not kitchen tested.

Calculation assumptions & recipe adaptations

Original TraceMeal instructions, developed for the September 2026 planning pilot. Editorial and food-mapping review only; not kitchen tested.

Quantities are edible grams in the stated ingredient condition. No extra salt or toppings are included. Missing nutrient values stay unreported. Further cooking losses are not quantified for the heated ingredients.

Cooked egg-free wheat pasta, no added salt: Weighed after cooking or draining. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Cooked lentils, drained: Weighed after cooking or draining. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Canned tomatoes with their juice: Weighed after cooking or draining. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Flat-leaf parsley: Weighed edible quantity.
Olive oil: Weighed edible quantity. All measured oil is included in the estimate. Further heating has no reviewed retention mapping for this recipe; nutrient changes are unquantified.
Non-iodised table salt: Weighed edible quantity.

AFCD attribution, data & methods

Food matches used for nutrition

Cooked egg-free wheat pasta, no added salt: Pasta, white wheat flour, boiled from dry, no added salt
Cooked lentils, drained: Lentil, dried, boiled, drained
Canned tomatoes with their juice: Tomato, whole, canned in tomato juice, undrained
Flat-leaf parsley: Parsley, continental, fresh, raw
Olive oil: Oil, olive
Non-iodised table salt: Salt, table, non-iodised